Betty Crocker 1954

Who doesn’t love a delicious and light chiffon cake? It’s the perfect dessert for any occasion, and today I have some mouthwatering chiffon cake recipes from none other than Betty Crocker herself. These recipes are sure to impress your friends and family with their delicate texture and scrumptious flavors. So, let’s dive right in and start baking!

Strawberry Rhubarb Chiffon Cake

First up, we have a delightful Strawberry Rhubarb Chiffon Cake. This cake is bursting with the flavors of sweet strawberries and tangy rhubarb. It’s the perfect summer dessert that will leave everyone asking for seconds.

### Ingredients:

• 1 cup all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 4 eggs, separated
• 1/2 cup strawberry puree
• 1/2 cup rhubarb puree
• 1/4 cup water
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (165°C) and grease a 9-inch chiffon cake pan.
2. In a large bowl, whisk together the flour, 1 cup of sugar, baking powder, and salt.
3. In a separate bowl, whisk together the vegetable oil, egg yolks, strawberry puree, rhubarb puree, water, and vanilla extract. Gradually add this mixture to the dry ingredients, and mix until well combined.
4. In a clean bowl, beat the egg whites until foamy. Gradually add the remaining 1/2 cup of sugar and continue beating until stiff peaks form.
5. Gently fold the beaten egg whites into the batter until just combined. Be careful not to overmix.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

Enjoy this Strawberry Rhubarb Chiffon Cake on its own or with a dollop of whipped cream. It’s a true delight that will have everyone asking for the recipe!

Lemon Chiffon Cake

If you’re a fan of refreshing citrus flavors, then this Lemon Chiffon Cake is for you. It’s light, airy, and bursting with zesty lemon goodness. It’s the perfect dessert for any lemon lover!

### Ingredients:

• 1 1/2 cups cake flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 4 large eggs, separated
• 1/2 cup water
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1/2 teaspoon cream of tartar

Instructions:

1. Preheat your oven to 325°F (165°C) and grease a 10-inch tube pan.
2. In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the vegetable oil, egg yolks, water, lemon zest, and lemon juice. Gradually add this mixture to the dry ingredients, and mix until well combined.
4. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.
5. Gently fold the beaten egg whites into the batter until just combined.
6. Pour the batter into the prepared tube pan and smooth the top with a spatula.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and invert it onto a wire rack to cool completely.

Once cooled, you can dust the Lemon Chiffon Cake with powdered sugar for an elegant touch. It’s the perfect dessert to brighten up any day with its tangy lemon flavor!

Chocolate Chiffon Cake

For all the chocolate lovers out there, this Chocolate Chiffon Cake is a dream come true. It’s rich, moist, and packed with decadent chocolate flavor. It’s a showstopper dessert that will wow your guests!

### Ingredients:

• 1 3/4 cups cake flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 4 large eggs, separated
• 1 cup buttermilk
• 2 teaspoons vanilla extract

Instructions:

1. Preheat your oven to 325°F (165°C) and grease a 10-inch tube pan.
2. In a large bowl, whisk together the cake flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the vegetable oil, egg yolks, buttermilk, and vanilla extract. Gradually add this mixture to the dry ingredients, and mix until well combined.
4. In a clean bowl, beat the egg whites until stiff peaks form.
5. Gently fold the beaten egg whites into the batter until just combined.
6. Pour the batter into the prepared tube pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and invert it onto a wire rack to cool completely.

For an extra indulgence, you can frost the Chocolate Chiffon Cake with your favorite chocolate ganache or buttercream frosting. It’s a chocolate lover’s dream come true!

There you have it - three irresistible chiffon cake recipes from Betty Crocker. Whether you choose the fruity goodness of the Strawberry Rhubarb Chiffon Cake, the refreshing tang of the Lemon Chiffon Cake, or the chocolatey delight of the Chocolate Chiffon Cake, you’re in for a treat. These cakes are perfect for birthdays, parties, or simply when you want to treat yourself to something sweet. So, gather your ingredients, preheat your oven, and start baking. Your taste buds will thank you!