Lovelight Lemon Yellow Chiffon Cake and Lemon Butter Fluff Icing (Betty Crocker’s New Picture Cook Book 1961)

Lovelight Yellow Chiffon Cake

A whole new concept in layer cake-mixing, combining the fluffiness of sponge cake and the richness of butter cake. Developed by Irene Anderson, supervisor of our kitchens.

2 eggs, separated

1 1/2 cups sugar

2 1/4 cups sifted SOFTASILK Flour

3 tsp. baking powder

1 tsp. salt

1/3 cup vegetable oil

1 cup milk

1 1/2 tsp. flavoring

Heat oven to 350° (mod.). Grease and flour two layer pans, 8 or 9×1 1/2" or an oblong pan, 13×9 1/2×2". Beat egg whites until frothy. Gradually beat in 1/2 cup of the sugar. Continue beating until very stiff and glossy.

Sift remaining sugar, flour, baking powder and salt into another bowl. Add oil, half of milk and flavoring. Beat 1 min., medium speed on mixer or 150 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add remaining milk and egg yolks. Beat 1 more min., scraping bowl frequently. Fold in meringue. Pour into prepared pans. Bake layers 30 to 35 min., oblong 40 to 45 min., or until cake tests done. Cool.

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Lovelight Lemon Chiffon Cake

Make Lovelight Yellow Chiffon Cake (above)–except add 1 tsp. grated lemon rind with the vanilla. Spread Lemon Butter Fluff Icing (p. 175) between cooled layers, a white icing over top and sides.

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Lemon Butter Fluff Icing

Made with cream cheese. So delicious on angel food, sponge and chiffon cakes.

1 pkg. (3 oz.) cream cheese (room temperature)

2 tbsp. cream

1/2 cup soft butter (1/4 lb.)

4 cups sifted confectioners' sugar

1 tbsp. lemon juice

2 to 3 tsp. grated lemon rind

1 tsp. vanilla

Combine all ingredients and beat until light and fluffy. Enough for 1 large cake.