Golden Chiffon Cake with Seafoam Seven-Minute Frosting

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Kosh is interested

Sea Foam

Foamed

Yum

Golden Chiffon Cake and Seafoam Seven-minute frosting - I was going to make Drew a birthday cake, because we were going to have a practice this afternoon, but the practice didn't end up working out. Now I have a whole cake, minus 2 pieces. It is delicious though...maybe I'll bring it to work? 

Here's the recipe, from the Yellow Robin Hood cookbook: 

1 3/4 cups Robin Hood flour
1.5 cups sugar
3 tsp baking powder
1 tsp salt
1/2 cup salad oil
5 egg yolks
3/4 cup water
2 tsp vanilla
1 cup (7-8) egg whites
1/2 tsp cream of tartar

Spoon or pour flour into dry measuring cup. Level off and pour into mixing bowl. Add sugar, baking powder and salt; stir well to blend. 
Add oil, egg yolks, water and vanilla to dry ingredients in bowl. Beldn, then beat 2 minutes with electric mixer at medium speed or by hand (150 strokes per minute) until smooth. 
Beat egg whites in a large bowl until foamy. Add cream of tartar and beat until very stiff peaks are formed. 
Fold egg yolk mixture into beaten egg whites very carefully, using rubber scraper. 
Turn batter into ungreased 10" tube pan. 
Bake on lower rack at 325 for 55 minutes, then increase heat to 350 and bake 10 minutes more. 
Invert pan on funnel and allow cake to hang suspended until cold. When cooled, run knife around edge to loosen cake; shake out. Frost cooled cake if desired. 

Seven-Minute or Double-Boiler Frosting

2 egg whites
1.5 cups granulated sugar
5 tbsp water
1 tbsp light corn syrup or 1/4 tsp cream of tartar
1 tsp vanilla

Combine all ingredients except vanilla in top part of double boiler (or heatproof bowl). Beat with rotary beater to completely blend. Place over simmering pot of water. 
Beat mixture constantly with rotary beater for about 4 minutes or until it is fluffy and will hold its shape. 
Blend in flavouring and beat 1 minute longer. 
Note: for Seafoam Seven-minute frosting, substitute brown sugar, firmly packed, for granulated sugar.


- From Robin Hood

Comments

  1. MaureenMarch 25, 2012 at 9:22 PM

    Apart from Koshka, this is just like mom's!! It looks beautiful. Care to make one for Easter Sunday brunch??

    ReplyDelete

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