. The Ladies' home journal. to make than any ordinary more delicate eventhan Angel Food . . richer-tasting than butter cake! J Use ungreased 10-in. Bake. { tube pan, 4-in. deep 65 min. in s/ow mod-erate oven (325°) *Use ungreased8x8x2-in. or9x9x2-in. pan *30 min. in (350°) Whites must formVERY STIFF peaks Immediately turn pan upside down, placing tube part overneck of funnel or bottle, or resting edges of squarepan on 2 other pans. Let hang, free of table, until from sides and tube with spatula. Turn panover and hit edge sharply on table to loosen. ♦ Small recipe m
. The Ladies' home journal. to make than any ordinary more delicate eventhan Angel Food . . richer-tasting than butter cake! J Use ungreased 10-in. Bake. { tube pan, 4-in. deep 65 min. in s/ow mod-erate oven (325°) *Use ungreased8x8x2-in. or9x9x2-in. pan *30 min. in (350°) Whites must formVERY STIFF peaks Immediately turn pan upside down, placing tube part overneck of funnel or bottle, or resting edges of squarepan on 2 other pans. Let hang, free of table, until from sides and tube with spatula. Turn panover and hit edge sharply on table to loosen. ♦ Small recipe may aho be baked in a 9-in. tubepan, 3!i-in. deep. Bake 50 minutes at 325°. Delicious uniced. Or serve with whipped creamand berries, ice cream or your favorite dessertsauce . . Note serving ideas in illustration. Softasilk, the Betty Crocker Cake Flour, used bycake prize winners, enables the delicate rising actionof eggs and baking powder to reach and maintain itsfull height—making for finer texture in your Never, to our knowledge, has anyhomemaker ever made a cake like thenew Chiffon cakes that General MillsBetty Crocker now offers to you! . .Never before have women known thesecrets of such glamorous cakes. Not an Angel Food or sponge cake,not a butter or pound cake—Chif-fon cakes combine the best features ofeach. Yet they use five less eggs thana comparable Angel Food. They keepfresh longer than other cakes, too! You just mix the dry ingredients,liquids and egg yolks together (dontbeat the egg yolks separately) — thenfold into the stifHy-beaten egg note the liquid shortening . .thats something new for cakes. Chiffon cakes have been perfectedfor Softasilk—and no other cake to make—they are aBetty Crocker triumph in taste andtexture. Theyre the cake sensation ofthe century! General Mills ^KB^ MM Copyright 1048, General Mills, Inc. Betty Crocker ^J and Softasilk are reg. trade marks of General Mills. 120 LADIES HOME JOURNAL Ma
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