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Anything “new” is intriquing……what’s it all about?  Can I get one?  Can I do it?  Ooooooooo…….That was my Mom!  She wasn’t really one to treasure something antique.  I think she viewed it as “used”, so therefore anything “new” was better.  I sure got that from her.  Luckily I married someone who is that way too.  So, here we have a “new” way to make a cake.  I remember Mom often making a 12-egg angel food cake and chiffon cakes, too, for that matter…..but maybe that was about using up the eggs.  

I wasn’t quite sure about the length of time to bake the cake, but after Googling “Harry Baker” and “Orange Chiffon Cake”, I settled on 35 minutes.  Personally I like the recipe that said “or golden brown”.

From Maine to California, from Texas to North Dakota, housewives are talking excitedly about the “first really new cake in 100 years” __the Orange Chiffon cake.  A whopping $5,000 was paid to its creator, Harry Baker of Los Angeles, Calif., by General Mills  just for the privilege of letting their food specialist, Betty Crocker, watchh him mix a batter.  Since 1927, Baker has been baking cakes for Hollywood’s elite, but jealously guarded the secret ingredient of his cake by destroying empty cans.  The “surprise” ingredient was cooking salad oil — which is a liquid fat.  The cake itself, new in taste, new in texture, is an elegant cross between a feather light angel food and a rich butter cake — and is as good as its Betty Crocker advertisements promise.  And to heap still more praise, it’s “beginner-easy” to make.  This is how it’s done:

To serve 16 to 20 persons, use a 10-inch tube pan, 4 inches deep.l  Heat the oven to 325 degrees F. (slow, moderate). Sift an ample amount of cake flour onto a square of paper.

Step 1:  Measure in level measurements and sift together into mixing bowl–

2 1/4 cups sifted cake flour (spoon lightly into cup, don’t pack)
1 1/2 cups sugar
3 teaspoons double-action baking powder
1 teaspoon salt

Make a well and add in order–

1/2 cup cooking salad oil
5 unbeaten egg yolks (medium-sized)
grated rind of 2 oranges (about 2 tablespoons)
juice of 2 medium-sized oranges plus water to make 3/4 cup.  Beat with spoon until smooth.

Step 2:  Measure into large mixing bowl__

1 cup egg whites (7 or 8 eggs)
1/2 teaspoon cream of tartar

Whip until whites form very stiff peaks.  They should be much stiffer than for angel food or meringue.

Step 3:  Pour egg yolk mixture gradually over whipped egg whites — gently folding with rubber scraper just until blended.  Do not stir.  Pour into ungreased 10-inch tube pan immediately.  Bake 35 minutes in slow moderate oven — 325 degrees F.  Immediately turn pan upside down, placing tube part over neck of funnel or bottle.  Let hand, free of table, until cold.  Loosen from sides and tube with spatula.  Turn pan over and hit sharply on table to loosen.

For 8 to 10 servings, use a 8 or 9-inch square cake, and bake in a moderate  (350 degrees F.) oven.  The smaller orange chiffon cake is made the same way — just halve all the ingredients.

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2 responses »

  1. To my eye it looks as though the baking time is 65 minutes, although that’s an unusual duration. Most recipes would say 60 and let you be the judge. I guess if you bake it for 35 and it’s not done, just leave it in! 🙂

    Reply
  2. Thanks for your sharp eye. I agree that number looks open on the right, but I couldn’t really tell what that number was, so I looked up other recipes. Most of them were in the 35 range although they were are at a higher temperature. So I also agree with your last sentence.

    Reply

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