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Strawberry Chiffon Cake

Subject: strawberry chiffon cake
From: Rose
Date: 4/17/2021, 7:04 AM
To: phaedrus@hungrybrowser.com

On 4/16/2021 7:38 PM, Rose wrote:

Please help me to find recipe for strawberry chiffon cake.  It is a vintage recipe 
published in a magazine perhaps in the 60s. It is baked in a 10 cup ovenproof bowl.  
After baking, the center is cut out and the cake is filled with whipped cream and 
strawberries.
Thinking it was in FAMILY CIRCLE or similar magazine.
Thanks forever.

Hello Rose,

I believe the recipe that you want is the one below.

I found it at: Parents.com

Phaed

Strawberry Chiffon Cake Family Circle 1960s

Ingredients

2 1/3  cups sifted cake flour (not self-rising)
1 1/3 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs, separated
1 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup heavy cream
2 cups strawberries, washed, hulled and sliced
1/2 cup (1 stick) butter or margarine, at room temperature
1 box (1 pound) confectioners sugar (4 cups), sifted (about 4 1/2 cups)

Directions
Step 1
Heat oven to 325 degrees F. Grease and flour 10-cup ovenproof bowl.
Step 2
Sift together flour, 1 cup of the sugar, baking powder and salt into large bowl.
Step 3
Beat egg whites in small bowl until foamy. Beat in remaining 1/3 cup sugar,
1 tablespoon at a time, until soft peaks form.
Step 4
Stir 2/3 cup milk, the oil and vanilla into flour mixture; beat at medium speed 1 minute.
Add egg yolks and remaining 1/3 cup milk; beat 1 minute. Fold in egg whites until no
streaks of white remain. Spoon into prepared 10-cup bowl.
Step 5
Bake in 325 degree F oven 1 hour 10 minutes or until top springs back when lightly
pressed with fingertip. Cool cake in bowl on wire rack 10 minutes. Loosen around
edge with thin metal spatula; turn out onto rack; cool completely.
Step 6
Turn cake, flat side up. With sharp knife, carefully cut cone-shaped piece from center,
leaving a cake shell about 1 inch thick. Trim 1/2-inch-thick slice from cone to use
for lid; use remainder of cone for snacking.
Step 7
Beat cream until stiff peaks form. Measure out 1/2 cup of strawberries; fold remaining
berries into cream. Spoon cream-strawberry mix into hollow in cake; replace top slice.
Carefully flip cake so lid is on bottom and place, rounded side up, on serving plate.
Refrigerate.

To make frosting:

Step 8
Beat together butter and 1 cup confectioners sugar in medium-size bowl until smooth 
and creamy, for about 3 minutes. Mash the reserved 1/2 cup strawberries; beat into 
butter mixture alternately with 3 cups confectioners sugar until a smooth frosting. 
Spread a thin layer over cake, about 3/4 cup; reserve remaining frosting.
Step 9
Beat remaining 1/2 cup confectioners sugar into remaining frosting. Attach star tip to
pastry bag; spoon frosting into bag. Pipe into rosettes over cake and around bottom.
Chill until serving time. Garnish top with additional strawberries if desired. Cut into
wedges to serve. Makes 12 servings.
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Thank you sooooo much......You have no idea how much this cake is a part of our 
family food history...... misplaced recipe when I moved in October...You saved the day!!!!!