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Custard Chiffon Cake
| Blend hot
milk with egg yolks. Cool. Sift flour, sugar, baking powder, and salt
together. Make a well and add oil and vanilla. Add cooled milk mixture.
Beat with spoon until smooth. In a large mixing bowl, beat cream of
tartar and egg whites until very stiff peaks form. Do not underbeat. Egg
whites are stiff enough when a dry rubber scraper drawn through batter
leaves a clean path. Pour first mixture gradually over egg whites,
gently folding with a rubber scraper just until blended,. Do not stir.
Pour into ungreased tube pan and bake at 325° F. for 55 minutes.
Increase heat to 350° F. and bake 10-15 minutes longer. Tip: Milk must
be very hot when poured over egg yolks.
7 egg yolks, slightly beaten
3/4 cup scalding hot milk
2 cups sifted flour
1½ cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup Wesson oil
2 teaspoons vanilla
1 cup egg whites
1 teaspoon cream of tartar
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