WWLP Bake: Betty Crocker’s Custard Chiffon Cake

This recipe comes from a joint advertisement for Betty Crocker and Gold Medal Enriched Flour in 1953. The version shown serves as the back cover for the July 1953 issue of Better Homes and Gardens:

Betty Crocker Chiffon Custard Cake

“New! Custard Chiffon Cake//As rich tasting as butter cake…delicate as angel food//Betty Crocker says: ‘Flour is the most important ingredient in any baking'”

Betty Crocker’s Custard Chiffon Cake (Makes 16-20 Servings)

Blend together and then cool:

  •  3/4 cup scalding hot milk
  • 7 egg yolks, slightly beaten

Preheat oven (see pan sizes and temperatures below). Sift an ample amount of GOLD MEDAL FLOUR onto a square of paper

STEP 1….Measure (level measurements throughout) and sift together into  mixing bowl:

  • 2 cups sifted GOLD MEDAL flour (spoon lightly into cup, don’t pack)
  • 1 1/2 cups sugar
  • *3 tsp. baking powder
  • *1 tsp salt

Make a well and add in order:

  • 1/2 cup cooking (salad) oil such as wesson
  • 2 tsp. vanilla
  • the cooled egg yolk-milk mixture

Beat until smooth with spoon or beat with electric mixer on medium speed for 1 minute.

STEP 2…Measure into large mixing bowl:

  • 1 cup egg whites (7 or 8)
  • 1/2 tsp. cream of tartar

Beat until whites form very stiff peaks by hand or with electric mixer on high speed for 3 to 5 minutes. DO NOT UNDERBEAT. Egg whites are stiff enough when a dry rubber scraper drawn through them leaves a clean path.

STEP 3…Pour batter gradually over beaten egg whites–gently folding with rubber scraper just until blended. DO NOT STIR. Pour into ungreased pan immediately

BakeTube pan, 10×4-in.–325*–55 min. then –350*–10 to 15 minutes…or until top springs back when lightly touched.

Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of oblong pan on 2 other pans. Let hang, free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. Frost with Fresh Strawberry Icing (recipe below).

Success Tip: Milk must be hot when poured over slightly beaten egg yolks.

*If you use GOLD MEDAL Self-Rising Flour (sold in parts of the South), omit baking powder and salt.

For altitudes over 2500 feet, use baking powder as follows; 2500-4000 ft. 2 1/4 tsp.; 4000-6500 ft. 1 1/2 tsp.; over 6500 ft. 3/4 tsp. Over 3500 ft. increase oven temp. 25* and use minimum baking time.

Fresh Strawberry Icing…Blend until fluffy and good spreading consistency: 6 tbsp. soft shortening, 3 cups sifted confectioner’s sugar, 3 tbsp. crushed fresh or frozen strawberries (including juice). Add additional crushed berries if icing appears to thick.

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WWLP Bake: Banana Lemon Torte

Layer upon layer of mix-made banana cake, with fresh fruit slices and creamy lemon frosting in between

Bake cake at 350* for 30 to 35 minutes. Makes 1 nine-inch torte

Fixing time: 15 minutes

Ingredients:

  • 1 package banana cake mix
  • Eggs
  • Water
  • 1 package lemon-flavor creamy frosting mix
  • 2 cups cream for whipping
  • 3 medium-size ripe bananas
  • Lemon Juice

Directions:

  1. Prepare cake mix with eggs and water, bake in 2 greased-and-floured 9-inch layer-cake pans, cool, and remove from pans, following label directions. Split each layer.
  2. Blend frosting mix and cream in a medium-size bowl; beat until fluffy thick.
  3. Peel bananas and slice thin; brush with lemon juice so slices stay bright.
  4. Place one cake layer on a large serving plate; spread with about 1/4 of the frosting mixture; top with 1/4 of the banana slices. Repeat stacking with remaining layers, frosting mixture, and banana slices, arranging banana slices in a pretty pattern on top. Chill torte about an hour before serving. Cut in wedges with a sharp knife.

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Family Circle February 1968

WWLP Bake: Butterscotch Scotchies

nestle

This recipe comes from a 1960 Nestle Butterscotch Flavored Morsels advertisement.

Text reads:

New Idea! Scrumptious Scotchies!

Now, luscious, satin smooth Butterscotch–all ready to use! Nestle’s gives you a whole new world of cooking and baking! Easy recipes on every package. Try ’em–for fun!


Preheat Oven to 350*F

Ingredients

  • 1 6oz package (1 c.) Nestle’s Butterscotch Morsels
  • 1/4 c. butter or shortening
  • 1 c. light brown sugar, firmly packed
  • 2 eggs
  • 1/2 tsp. vanilla
  • 3/4 c. sifted flour
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 c. chopped nuts

Directions

  1. Melt butterscotch and butter over hot (not boiling) water.
  2. Remove from heat. Stir in sugar. Cool 5 min.
  3. Beat in eggs and vanilla.
  4. Sift together and stir in flour, baking powder, and salt.
  5. Stir in nuts.
  6. Spread in greased pan 13″ X 9″ X 2″.
  7. Bake at: 350*F. approx. 25 min. Cut in squares while warm.

Yield: approx. 2 dozen 2″ squares