Tropical Treat Chiffon Cake Recipe 1950’s

Tropical Treat Chiffon Cake Recipe 1950's

Tropical Treat Chiffon Cake Recipe 1950’s


Heat oven to 325 F

In first bowl, sift together:

  • 2-1/4 cups sifted Softasilk Cake Flour (spoon lightly, don’t pack)
  • 1- 1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt

Make a well and add these:

  • 1/2 cup Wesson Oil
  • 5 unbeaten egg yolks (medium)
  • 3/4 cup cold water
  • Grated rind of 2 oranges (about 3 tbsp)

Beat with spoon until smooth

In large second bowl put:

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

Beat into very stiff peaks, much stiffer than for meringue. Do not under beat.

Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber scraper just until blended. Don’t stir. Pour immediately into un-greased tube pan (10″ x 4″). Bake 55 minutes at 325, then increase to moderate (350) for 10 to 15 minutes, or until top springs back when lightly touched. Turn pan upside down, placing tube over neck of funnel. Let hang, free of table, until cold. Loosen from sides and tube with spatula; turn pan over; hit edge sharply on table to loosen. Using toothpicks in sides as markers, split into 3 layers.

Pineapple-Coconut Icing


  • 3 egg whites
  • 2 1/4 cups sugar
  • 1/4 tsp salt
  • 1/2 cream of tartar
  • 1/2 cup syrup from pineapple

In double boiler, over boiling water; beat 7 minutes, or until icing “peaks.” Remove from heat; beat until cool. Reserve 1 1/2 cups icing for top. Spread remaining icing between layers and on sides. To icing for top (1-1/2 cups) add 1/2 cup drained canned crushed pineapple; spread on top. Sprinkle sides with 1/2 cup toasted coconut.


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One thought on “Tropical Treat Chiffon Cake Recipe 1950’s

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