Chocolate Chiffon Cake

From More Great New England Recipes

Cakes and Frostings Recipes

Yield: Serves 8 to 10, or more from the oblong pan.

Clarice Perkins's light chiffon cake offers a less rich alternative for the Cakewalk prize table. Less rich, perhaps, but every bit as good as its heavier counterparts.

• 2 eggs, separated
• 1-1/2 cups sugar, divided
• 1-3/4 cups sifted cake flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1/3 cup salad oil
• 1 cup buttermilk
• 2 ounces unsweetened chocolate, melted
• Chocolate Deluxe Icing (recipe follows)

Preheat oven to 350 degrees F. Grease and flour two round 8-inch layer pans or one 9-x13-inch pan. Beat egg whites until frothy. Gradually beat in 1/2 cup of the sugar. Continue beating until stiff and glossy; then set aside. Sift remaining sugar, flour, soda, and salt into another bowl. Add oil, and half of the buttermilk, and beat for 1 minute at medium speed or by hand for 150 strokes. Scrape sides and bottom of bowl constantly. Add the remaining 1/2 cup buttermilk, egg yolks, and chocolate. Beat for 1 minute more, scraping bowl constantly. Fold in set-aside meringue mixture. Pour into prepared pans. Bake layers for 30 to 35 minutes; an oblong cake pan 40 to 45 minutes. Cool. Frost with Chocolate Deluxe Icing.

Chocolate Deluxe Icing

• 2 cups sifted confectioners' sugar
• 1/4 teaspoon salt
• 1 large egg
• 1/3 cup butter, softened
• 2 ounces unsweetened chocolate, melted

Another choice frosting to gild the chocolate lilies.

Combine all ingredients; beat until fluffy and spread over cooled cake. Makes ample for a 2-layer or standard oblong cake.

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