Location: Home > food > Vintage Recipe: Rosy Chiffon Cake
Vintage Recipe: Rosy Chiffon CakePosted Sep 26th 2007 12:54PM by Marisa McClellanFiled under: Dessert, Recipes, Baking, Food Oddities, America, Retro cookeryFlipping through my Campbell's Soup cookbook this afternoon, I stumbled across one of those recipes that makes you stop and marvel at the creativity of the human brain. Because it takes a certain kind of person to think, "Gee, I think that tomato soup would be the perfect addition to a chiffon cake!" According to the blurb just above the recipe the tomato soup gives the cake "a wonder-what-it-is flavor and rosy color." I'm sure it does. I'd love to hear if anyone has ever made a tomato soup cake, as I'm dying to know how it tastes. Recipe after the jump.Rosy Chiffon Cakefrom page 85 of Cooking With Soup: A Campbell Cookbook\2 1/4 cups sifted cake flour1 1/2 cups sugar3 teaspoons baking powder1 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground cloves1/2 teaspoon ground nutmet1 can (10 1/2 ounces) condensed tomato soup1/2 cup salad oil5 egg yolks2 teaspoons grated lemon rind1 cup egg whites (7 to 8)1/2 teaspoon cream of tartarPreheat oven to 325 degrees. Sift togther flour, sugar, baking powder and seasonings into a bowl. Mkae a well in flour mixture; add soup, oil, egg yolks, rind; beat until smooth. Beat egg whites and cream of tartar together until they form very stiff peaks. Pour egg yolk mixture gradually over whites, gently folding with rubber spatula until completely blended. Pour into ungreased 10-inch tube pan. Bake in 325 degree oven 55 minutes. Increase to 350 degrees; bake 10 to 15 minutes longer or until top springs back when lightly touched. Remove from oven and turn pan upside down over neck of funnel; cool. Loosen cake around edges and tube of pan with spatula; remove from pan and frost, if desired.
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