Famous Wesson Chiffon Cake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
• Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
• In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
• Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
• Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.

Steps:

• Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

Steps:

• 1. For Cake - Heat oven to 350. Lightly oil and flour two 8 or 9 inch cake pans. In a small bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar, beating till egg whites are very stiff.
• 2. In a medium size bowl, sift together, remaining sugar, flour, baking powder and salt. Add Wesson oil, half the milk, vanilla and beat one minute. Add remaining milk, egg yolks and beat another minute more. Fold in egg whites, gently as not to deflate the whites.
• 3. Pour batter into prepared cake pans and bake for 30-35 minutes and a tooth pick comes out clean. Let cake cool in pan for about 5 minutes. Run a butter knife inside of the cake pan. Turn cake out on wire rack, cool completely.
• 4. For Orange Filling - In a medium sauce pan, blend cornstarch with 1/2 cup of sugar; add 2 cups orange juice and mix. Cook over medium heat till thick. Cool; fold in 1 cup of orange sections, drained.
• 5. For Icing - Sift confectioners sugar into a medium size bowl. Add 4-5 tablespoons of milk, vanilla and blend.
• 6. Assemble cake with orange filling between cake layers. Drizzle icing over top and sides of cake. Decorate with grated orange peel. I would mix the orange peel with a bit of granulated sugar. It'll make the cake sparklie and the orange peel sweeter. Enjoy~

Steps:

• Preheat the oven to 325°F. Line the bottom of a 10" springform pan with 3" sides with parchment paper cut to fit exactly. Do not grease the sides of the pan.
• Sift together the flour and baking powder into a large mixing bowl. Add 1¼ cups of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, vanilla, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minute until very smooth.
• Place the egg whites in a large mixing bowl. Using a mixer fitted with the whisk attachment, beat on medium speed until frothy. Add the cream of tartar or lemon juice and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining ¼ cup sugar and beat on medium-high speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about one third of the whites onto the yolk mixture and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.
• Pour the batter into the prepared pan, smoothing the top with an offset spatula if necessary. Bake until a cake tester inserted into the center comes out clean, 45-55 minutes. Let cool in the pan (the sides of the pan will help hold the structure of the cake as it cools) on a wire rack. To unmold, run a small, thin knife around the sides of the pan to loosen the cake and then release and lift off the pan sides. Invert the cake, peel off the parchment, and then use as directed in individual recipes. The cake will keep, well wrapped, in the refrigerator for up to 4 days or in the freezer for up to 1 month.