Fresh Berries

Betty Crocker Quick Cook Cookbook, 1954

LoveLight Chiffon Cake with Fruit and Whipped Cream Topping
"Is that a big enough piece of cake, or what?" Pee Wee Herman

Part of a Meal called Late Buffet for Young Moderns
American Pizza Pie
Tossed Green Salad with Ripe Olives
and the cake.

2 eggs, separated
1 1/2 cups sugar
2 1/4 cups sifted Cake Flour
3 tsp. baking powder
1 tsp. salt
1/3 cup cooking oil
1 cup milk
1 1/2 tsp. flavoring

Heat oven to 350 degrees. Grease generously and dust with flour 2 round layer pans, 8" by at least 1 1/2" deep, 9x1 1/2," or one oblong pan, 13 x 9 1/2 x 2."
Beat egg whites until frothy. Gradually beat in 1/2 cup of the sugar. Continue beating until very stiff and glossy.
Sift rest of sugar, flour, baking powder, salt into another bowl. Add oil, half of the milk, flavoring.
Beat one minute medium speed on mixer or 150 strokes by hand. Scrape sides and bottom of bowl constantly. Add rest of milk, egg yolks. Beat 1 more minute scraping bowl constantly. Fold in meringue. Pour into prepared pans. Bake layers 30 to 35 min., oblong 40 to 45 min., until top springs back when lightly touched. Remove from pans. Cool. Fill and top with sweetened whipped cream and berries or other cut-up fruit.


A "Young Modern"