Mom lived alone a number of years after Daddy died. We were living in Frankfort at the same time. Occasionally I would take her to visit her old friend from Germany, Mrs. Ida Nietfeld, who was also my godmother. Keeping with the German tradition of having Kaffee around four in the afternoon, she offered a pineapple upside-down cake she made earlier in the day…..brings to mind the old song, “If I’d known you were coming I’d have baked a cake……” Her cake was made with a sponge cake and baked in an iron skillet. I’m so glad she gave me the recipe.
This recipe may have been clipped from a Gold Medal ad or perhaps from the paper cover of the cake flour package. It feels like the typesetter discovered the “bold” and the “italics” options. Once I got past that, I wondered if this was the same as a sponge cake, but after doing a bit of research I found that a sponge cake is much like an Angel Food Cake except that it includes the yolks but no oil or butter. The yolk and whites are beaten separately, however. A chiffon cake, on the other hand, calls for oil even though Gold Medal describes it more as “buttery”. I checked Mrs. Nietfeld’s recipe….sure enough, it’s a sponge cake even though there’s a bit of butter in the pineapple topping.
Ah, but what makes this a Custard Chiffon Cake? Scalding the milk and combining with the egg yolks is a typical custard mixture which is added to the vanilla and cooking oil in Step 1 before putting the wet and dry ingredients together.
Custard Chiffon Cake
An excitingly different kind of cake, it combines the best features of Angel and butter cakes. There’s a reason why Gold Medal makes this cake extra good. It’s especially blended…constantly tested to make sure it will always do the same fine baking job for you. Use Gold Medal for cakes, pies, biscuits, everything.
CUSTARD CHIFFON CAKE
(Makes 16 to 20 Servings)
Blend together and then cool:
3/4 cup scalding hot milk
7 egg yolks, slightly beaten
Preheat oven (see pan sizes and temperatures below). Sift an ample amount of Gold Medal Flour onto a square of paper.
Step 1…Measure (level measurements throughout) and sift together into mixing bowl:
2 cups sifted GOLD MEDAL flour (spoon lightly into cup, don’t pack)
1 1/2 cups sugar
*3 tsp. baking powder
*1 tsp. salt
Make a well and add in order:
1/2 cup cooking (salad) oil such as Wesson
2 tsp. vanilla
the cooled egg yolk-milk mixture
Beat until smooth with spoon or beat with electric mixer on medium speed for 1 minute.
Step 2…Measure into large mixing bowl:
1 cup egg whites (7 or 8)
1/2 tsp. cream of tartar
Beat until whites form very stiff peaks by hand or with electric mixer on high speed for 3 to 5 minutes. DO NOT UNDERBEAT. Egg whites are stiff enough when a dry rubber scraper drawn through them leaves a clean path.
Step 3…Pour batter gradually over beaten egg whites — gently folding with rubber scraper just until blended. DO NOT STIR. Pour into ungreased pan immediately.
Bake: Tube pan, 20x4in. — 325° — 55 min. then — 350° — 10 to 15 min. Oblong pan, 13×9 1/2 x 2 in. — 350° — 45 to 50 mon….or until top springs back when lightly touched.
Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of oblong pan on 2 other pans. Let hang, free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. frost with Fresh Strawberry Icing (recipe below).l
Success Tip: Milk must be hot when poured over slightly beaten egg yolks.
*If you use GOLD MEDAL Self-Rising Flour (sold in parts of the South), omit baking powder and salt.
For altitudes over 2500 feet, use baking powder as follows: 2500-4000 ft. 2 1/4 tsp.l; 4000-6500 ft. 1 1/2 tsp.; over 6500 ft. 3/4 tsp. Over 3500 ft., increase oven temperature 25° and use minimum baking time.
FRESH STRAWBERRY ICING…Blend until fluffy and good spreading consistency:
6 tbsp. soft shortening
3 cups sifted confectioners sugar
3 tbsp.l crushed fresh or frozen strawberries (including juice).
Add additional crushed berries if icing appears too thick.