Bit O’ Walnut Chiffon Cake
- 1 1/8 cup (1 cup plus 2 tablespoons) sifted cake flour (spoon lightly into cup, don't pack)
- 3/4 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup salad oil
- 2 unbeaten egg yolks
- 3/8 cup cold water
- 1 tsp vanilla
- 1/2 cup egg whites (4 whites)
- 1/4 tsp cream of tartar
- 1/2 cup very finely chopped walnuts
- 1/4 cup shortening (part butter)
- 4 tsp cake flour
- 1/8 tsp salt
- 1/4 cup milk
- 1 cup sifted powdered sugar
- 1/4 cup brown sugar, packed
- 1/4 tsp vanilla
Measure and sift together in mixing bowl the flour, sugar, baking powder and salt. Make a well and add in order – salad oil, egg yolks, water, vanilla. Beat with spoon until smooth. Measure egg whites and cream of tartar into large mixing bowl. Whip until whites form very stiff peaks. Do not overbeat. Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber scraper just until blended. Do not stir. Sprinkle over top bot batter the chopped nuts, gently folding in with a few strokes. Pour into ungreased pan immediately. Bake in a 5 x 10 x 3 inch loaf or 9 inch tube 3½ inches deep at 325 degrees for 50-55 minutes OR 8 x 8 x 2 or 9 x 9 x 2 inch square pan at 350 degrees for 30-35 minutes. Turn upside down to cool.
- Icing:
Melt shortening in small saucepan; remove from heat. Blend in cake flour and salt. Stir milk in slowly. Bring to a boil, stirring constantly. Boil 1 minute. (Don’t be alarmed if it curdles.) Stir in powdered and brown sugars. Remove from heat. Str in vanilla. Garnish with walnut halves.