APPLE CHIFFON CAKE

Yield: 8 t[o] 10 servings with the end of the first line clipped

Ingredients

• 1 envelope Knox Gelatin
• 1/4 cup cold water
• 3 slightly beaten egg yolks
• 1 cup canned crushed pineapple and syrup; 1/4 teaspoon salt; 2/3 cup icy cold evaporated milk; no grated chocolate
• 1 tablespoon lemon juice
• 1/3 cup sugar
• 3 stiffly beaten egg whites
• large thin chocolate cookies

Directions

1. Dissolve 1 envelope Knox Gelatin in 1/4 cup cold water.
2. Beat 3 slightly beaten egg yolks; stir in crushed pineapple and syrup, 1 tablespoon lemon juice, and 1/2 teaspoon salt.
3. Cook over hot water, stirring constantly, until custard consistency; stir in softened gelatin until thoroughly dissolved; cool.
4. Slowly beat 1/3 cup sugar into 3 stiffly beaten egg whites; fold in.
5. Whip 1 cup chilled evaporated milk until tripled in volume; add 1 tablespoon lemon juice and beat until very thick; fold in.
6. Stir 1/4 cup grated semi-sweet chocolate into 1/4 chiffon. Line 9 x 5 x 3-inch paper-lined 9 x 5 loaf pan; add a layer of large thin chocolate cookies; top with three-fourths remaining chiffon; add last layer cookies; top with last layer remaining chiffon.
7. Chill overnight; unmold for 8 to 10 servings.

Timing

• until custard consistency; until thoroughly dissolved; cool; until tripled in volume; until very thick; chill overnight

Temperature

• cold water; hot water; cool; icy cold evaporated milk; chill overnight

Equipment

• mixing bowls and beating utensils, hot-water cooking vessel, waxed paper, 9 x 5 loaf pan, chilling equipment

Transcription

APPLE CHIFFON CAKE 1 envelope Knox Gelatin 1/4 cup cold water 3 slightly beaten egg yolks 1 cup canned crushed pineapple and syrup; 1/4 teaspoon salt; 2/3 cup icy cold evaporated milk; no grated chocolate 1 tablespoon lemon juice 1/3 cup sugar 3 stiffly beaten egg whites large thin chocolate cookies Dissolve 1 envelope Knox Gelatin in 1/4 cup cold water. Beat 3 slightly beaten egg yolks; stir in crushed pineapple and syrup, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Cook over hot water, stirring constantly, until custard consistency; stir in softened gelatin until thoroughly dissolved; cool. 4. Slowly beat 1/3 cup sugar into 3 stiffly beaten egg whites; fold in. 5. Whip 1 cup chilled evaporated milk until tripled in volume; add 1 tablespoon lemon juice and beat until very thick; fold in. 6. Stir 1/4 cup grated semi-sweet chocolate into 1/4 chiffon. Line 9 x 5 x 3-inch paper-lined 9 x 5 loaf pan; add a layer of large thin chocolate cookies; top with three-fourths remaining chiffon; add last layer cookies; top with last layer remaining chiffon. 7. Chill overnight; unmold for 8 to 10 servings. 8 t[o] 10 servings with the end of the first line clipped until custard consistency; until thoroughly dissolved; cool; until tripled in volume; until very thick; chill overnight cold water; hot water; cool; icy cold evaporated milk; chill overnight mixing bowls and beating utensils, hot-water cooking vessel, waxed paper, 9 x 5 loaf pan, chilling equipment [A readable printed fragment with localized edge loss.]

Needs review

Uncertain uncertainties: cropped title initial and cropped yield characters Candidates: “cropped title initial and cropped yield characters”.