Like chiffon cakes? They’re back

Like chiffon cakes? They’re back

Cocoa, orange recipes require tube pan

Chiffon cakes seem to have disappeared over the last few years, but they were so good.

Cocoa Chiffon

3/4 c. Boiling water

1/2 c. cocoa

1 1/2 c. Flour

1 3/4 c. sugar

3 tsp. Powder

1 tsp. Salt

1/2 c. Oil

7 egg yolks

1 tsp. Vanilla

1/4 tsp. Red food coloring

7 egg whites

1/2 tsp. Cream of tartar

Add cocoa to boiling water and let cool. Combine all but egg whites and cream of tartar. Beat egg whites and cream of tartar until stiff. Fold into batter. Turn into a tube pan. Bake at 325 F. For 1 1/4 hrs.

Orange Chiffon

1 1/2 c. flour

1 1/2 c. sugar

3 tsp. Baking powder

1 tsp. Salt

1/2 c. oil

7 egg yolks

3/4 c. Cold water

3 tbsp. orange rind

1 tsp. Vanilla

1 c. Whites

1/2 tsp. Cream of tartar

Combine as any chiffon. Bake in a tube pan at 325 F. for 55 mins. and 350 F. 10 to 15 mins.

Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.