Allegrette Chiffon Cake 1970 Recipe

Name: Allegrette Chiffon Cake 1970
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅛ cups cake flour or 1 cup all-purpose flour; ⅞ cup granulated sugar; 1 ½ teaspoons baking powder; ½ teaspoon salt; ¼ cup safflower oil or ¼ cup canola oil; 2 large eggs, separated; ¼ cup cold water; 1 teaspoon vanilla; 1 orange, rind of, grated; ½ cup egg white; ¼ teaspoon cream of tartar; 1 12 ounces semi-sweet chocolate baking squares, grated

Servings: persons

1 ⅛ cups cake flour or 1 cup all-purpose flour
⅞ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup safflower oil or ¼ cup canola oil
2 large eggs, separated
¼ cup cold water
1 teaspoon vanilla
1 orange, rind of, grated
½ cup egg white
¼ teaspoon cream of tartar
1 12 ounces semi-sweet chocolate baking squares, grated

1
Preheat oven 325 degrees.
2
Sift the first four ingredients together, flour, sugar, salt and baking powder.
3
Set dry ingredients aside.
4
Beat together in a small separate bowl, oil, two egg yolks, cold water, vanilla, grated rind.
5
Make a well in the centre of the dry ingredients and pour in the liquids.
6
Beat with a spoon until smooth.
7
In a mixer bowl beat the 1/2 cup egg whites with tartar, and beat until stiff.
8
Pour the batter over the egg whites and fold all together gently until combined.
9
Do not stir.
10
Sprinkle the grated chocolate over the mix, and fold in just lightly.
11
Pour into ungreased tube pan.
12
Bake until top springs back when touched.
13
This should be about 50 to 60 minutes.
14
Place upside down on a rack so cake hangs and is free to cool.
15
When cold, loosen with knife around edges.
16
Remove, decorate and serve.
17
This can be frosted with seven minute frosting, seafoam frosting, a sifting of powdered sugar, and served with berries is nice.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ⅛ cups cake flour or 1 cup all-purpose flour, ⅞ cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt, and more.

Yes, Allegrette Chiffon Cake 1970 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Allegrette Chiffon Cake 1970

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