Harry Bakers 1927 Lemon Chiffon Cake
From oldgringo 17 years ago
Ingredients
- 2 cups flour shopping list
- 1-1/2 cups sugar shopping list
- 3 teaspoons baking powder shopping list
- 1 teaspoon salt shopping list
- 1/2 cup vegetable oil shopping list
- 7 egg yolks shopping list
- 3/4 cup cold water shopping list
- 2 teaspoon lemon zest shopping list
- 2 teaspoons vanilla extract shopping list
- 7 egg whites; whipped shopping list
- 1/2 teaspoon cream of tartar shopping list
- 1 recipe Lemon butter Cream Frosting; *See Recipe shopping list
How to make it
- Preheat oven to 325°F.
- Mix flour, sugar baking powder and salt in a mixing bowl. Make a well in the center and add in order: vegetable oil, egg yolks, water, lemon zest and vanilla extract. Beat with a spoon until smooth.
- In another bowl, beat the egg whites with the cream of tartar until stiff peaks form.
- Pour the flour-egg yolk mixture gradually over the beaten egg white and gently fold the two mixtures together to form the cake batter.
- Pour the cake batter into an ungreased, 10x4-inch tube pan.
- Bake for about 1-1/4 hours in a 325°F oven until the top of the cake springs back when lightly touched.
- Invert the cake pan and allow the cake to hang while cooling down.
- When the cake is cold remove from the pan and frost with the Lemon Butter Cream Frosting.
- Note: This cake was invented by an insurance salesman, Harry Baker, in California in 1927. He gave his recipe to Betty Crocker in 1948, and together they introduced the first new cake in over 100 years, the Chiffon Cake.
The Rating
Reviewed by 5 people-
very very nice. thanks ^5
mystic_river1
in Bradenton loved it
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mmmmmmmmmmmm, sounds wonderful, especially as a Summer Dessert! I also love the Vintage Recipes, Thanks so much for sharing!! ;o)
tannzzi
in Portage loved it
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great tastey recipe thanks high5
momo_55grandma
in Mountianview loved it
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