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Anna Marie's Custard Chiffon Cake Recipe

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This recipe for Anna Marie's Custard Chiffon Cake is from The Pieper Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c scalding milk
7 egg yolks, slightly beaten

2 c sifted Gold Medal flour
1 1/2 c sugar
3 tsp baking powder
1 tsp salt

1/2 c Wesson oil
2 tsp vanilla

1 c egg whites (7 or 8)
1/2 tsp cream of tarter
Directions:
Directions:
Blend together milk & yolks then cool.
Sift together flour, sugar, powder, salt.
Make a well & add in order oil, vanilla, yolk/milk mixture. Beat until smooth.
Measure egg whites & cream of tarter in chilled mixing bowl. Beat until very stiff.
Pour batter gradually over beaten egg whites, gently folding until well blended.
Pour into greased tube pan. Bake 45 minutes in 325º oven. Cool upside down on bottle of beer!
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is one of Mom's most requested cakes. She baked it for birthdays, weddings, funerals, & most holidays. Mom didn't always put frosting on her cakes because they were so good without it. A lot of times she served this Chiffon Cake with fresh sliced strawberries from the Pieper Patch!

 

 

 

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