Wednesday, February 11, 2015

Grandma McQuitty's Lemon Chiffon Cake for Carla

When Mark and I lived in western Kansas many years ago, there was a lady known for her lemon chiffon cakes, not just in our community of 5,000, but in the surrounding towns as well. The recipe was a secret. No matter how much people begged for the recipe, she wouldn't budge.

However, after she passed away, the town was thrilled to find out that she had given permission for the recipe to be published in the local newspaper.

So of course, when Carla requested cake this month, the choice was obvious. I added sprinkles in the lemon filling, just for fun.
 And because I love you all so much, here is the famous recipe.

Ingredients:
1 1/2 c. Soft as Silk cake flour
1/4 c. sugar
2 ts. baking powder
1 ts. salt
1/4 c. vegetable oil
egg yolks
1/2 c. water
2 ts. lemon extract
1 1/3 c. egg whites
1 c. sugar
1 3/4 ts. cream of tartar, dissolved in 2 tbsp water

Directions:

Sift together in 1 qt. mixing bowl: flour, sugar, baking powder and salt.

Make a well in the middle, and add: 1/4 c. vegetable oil.

Into a large mixing bowl, separate enough eggs to make 1 1/3 cups egg whites, putting whole yolks into the bowl with the flour mixture and oil.

Into the flour mixture, add:
1/2 c. water
2 ts. lemon extract

Beat with spoon until well mixed. Set aside. Beat egg whites to which the dissolved cream of tartar has been added, until stiff, add 1 c. sugar slowly. Continue to beat until VERY stiff and quite creamy. Set mixer to low speed and slowly pour in the first mixture until well mixed. Pour into ungreased 9x13 inch pan. Bake in 350 degree preheated oven until cake tests done (30-40 minutes).

Invert pan and let hang until cool. Split cake through middle, remove top half, spread filling, replace top half of cake, and ice with lemon icing.

LEMON FILLING:
3/4 c. sugar
1/3 c. Wondra flour (?)
1/8 ts. salt
3/4 c. boiling water
1 stick butter or margarine
4 egg yolks
2 tbsp. lemon juice (real lemon juice)
2 ts. lemon extract

Sift together sugar, flour and salt in 1 quart saucepan. Add the boiling water and butter and cook over medium heat, stirring constantly, until thick and clear appearing. Bat egg yolks, add a small amount of the hot filling, then add them to the hot filling and cook about 1 minute longer, stirring constantly. If too thick, water may be added a small amount at a time until right consistency. Add lemon juice and lemon extract and mix well. Cool thoroughly.

LEMON ICING:
1/4 c. Crisco shortening
1 lb. powdered sugar
2 tbsp lemon juice
1 1/2 ts. lemon extract
1 ts. butter flavor extract

Mix all ingredients together, and add hot water, a little at a time, until it is of right spreading consistency.

Whew...and now I know why those cakes were so expensive--lots of time and ingredients. But also VERY good!


4 comments:

  1. That Lemon Chiffon Cake sounds delicious! How wonderful that Grandma Mc left the recipe for all her friends! But I will be content enough with a fabric one for the moment!

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  2. Cindy--
    This is a gorgeous cake, and I can't wait to try that recipe--are you bringing some to QuiltCon? Just kidding. What a beautiful block, and thanks for the recipe!
    Elizabeth

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  3. Tasty looking cake and the recipe is making my mouth water. I don't like to cook or bake though. I'd much rather spend all my time sewing.

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  4. I adore lemon flavor.....and fabric cakes too! Thank you for both the block and the recipe, my friend!

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