APPLE CHIFFON CAKE
Decorative Recipe Tin clipped printed recipe
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
- 1 tablespoon lemon juice
- large thin chocolate cookies
Directions
- 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.
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
As written
[A]PPLE CHIFFON CAKE 1. Soften 1 envelope Knox Gelatin in 1/4 cup cold water. 2. Combine 3 slightly beaten egg yolks, 1 cup canned crushed pineapple and syrup, 1 tablespoon lemon juice, and 1/4 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 2/3 cup icy cold evaporated milk until triple in volume; add 1 tablespoon lemon juice and beat until very thick; fold in. 6. Spoon 1/4 of mixture into waxed paper-lined 9 x 5 loaf pan; add a layer of large thin chocolate cookies; repeat 3 times; add remaining chiffon as last layer. 7. Chill overnight; unmold for 8 t[...]/10 servings.
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