I had to try the chiffon cake recipe in “Betty Crocker Cooking for Two" because it made a smaller cake. Myrna has made this same recipe several times, so I got my cake-baking advice from her. She recommended the square pan, and that’s what I preferred as I wanted to serve it with berries and cream. I didn’t have any wood spring clothes pins, so I balanced the pan, upside down, on some jar lids on a rack. Remember to use a spotlessly clean bowl and beater for whipping the egg whites very stiff, and carefully fold in the batter to keep the cake from deflating.
We loved this cake…it is light, tender and not too sweet. It’s also versatile; serve it with sliced and filled with berries and cream as we did, or make a custard sauce or frost or glaze it. Perfect!
¾ cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup salad oil
2 large egg yolks -- unbeaten
¼ cup cold water -- plus 2 tablespoons
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
½ cup egg whites (about 4 eggs)
¼ teaspoon cream of tartar
Set out 9 x 5” loaf pan or 8” or 9" square pan. DO NOT GREASE.
Preheat oven. Sift flour, sugar, baking powder and salt together into bowl. Make a "well" and add in order: oil, egg yolks, water, vanilla, and lemon rind. Beat with a spoon just until smooth.
Measure egg whites and cream of tartar into large mixing bowl. Beat on high speed until whites form very stiff peaks (if you pull a spatula through the whites, they should stay separated). Pour egg yolk mixture gradually over beaten whites, gently folding in with a rubber scraper, turning the bowl, just until blended.
Pour into ungreased pan. Bake loaf cake at 325° for 50-55 min; bake square cake at 350° for 30-35 min., until top springs back when lightly touched.
Invert, supporting pan on clip clothespins, until cool.