Clarice Perkins’s light chiffon cake offers a less rich alternative for the Cakewalk prize table. Less rich, perhaps, but every bit as good as its heavier counterparts.
Preheat oven to 350 degrees F. Grease and flour two round 8-inch layer pans or one 9-x13-inch pan. Beat egg whites until frothy. Gradually beat in ½ cup of the sugar. Continue beating until stiff and glossy; then set aside. Sift remaining sugar, flour, soda, and salt into another bowl. Add oil, and half of the buttermilk, and beat for 1 minute at medium speed or by hand for 150 strokes. Scrape sides and bottom of bowl constantly. Add the remaining ½ cup buttermilk, egg yolks, and chocolate. Beat for 1 minute more, scraping bowl constantly. Fold in set-aside meringue mixture. Pour into prepared pans. Bake layers for 30 to 35 minutes; an oblong cake pan 40 to 45 minutes. Cool. Frost with Chocolate Deluxe Icing.
Chocolate Deluxe Icing
Another choice frosting to gild the chocolate lilies. Combine all ingredients; beat until fluffy and spread over cooled cake. Makes ample for a 2-layer or standard oblong cake.