OCR Text |
Show a Have a silver shower' The new bride can win praise for glamorous desserts as well as for her beautifully-set table when thoughtful friends treat her tq a "Favorite Recipe" shower. The plan: each guest includes the recipe for her most treasured dessert, along with a small, related gift such as the right-sized cake pan, a set of measuring spoons or a fancy mold. The girls can also join forces to present a really special gift of sterling silver, such as the pie or cake server or cake breaker in the pattern of the bride's choice. Centerpiece and refreshment might be one of the desserts, such as this Almond-Orange Almond-Orange Chiffon Cake: r ALMOND-ORANGE CHIFFON CAKE B I 24 cups sifted cake flour 'i teaspoon cream of Jj l'2 cups sugar tartar 3 teaspoons baking powder ORANGE FROSTING 1 teaspoon salt i2 cup soft butter 5 egg yolks , teaspoon salt I Vi cup cooking oil 3'2 cups sifted confec- 8 !4 cup cold water tioners' sugar Vi cup milk 2 unbeaten egg yolks 94 teaspoon almond 1 teaspoon grated extract orange rind 1 cup egg whites 2 tablespoons milk (7 or 8 medium whites) Slivered almonds Sift flour, sugar, baking powder and salt together into a mixing bowl. Divide yolks and whites of 5 eggs; reserve whites. Make a well in the center of flour mixture and add cooking oil, egg yolks, water, milk and almond extract; beat until smooth. Add additional whites to reserved egg white mixture to measure 1 cup; pour into large bowl and add cream of tartar. Beat whites with wire whisk or electric beater until they form very stiff peaks (do no under-beat). under-beat). Slowly pour egg-yolk mixture over whites, folding in mixture gently with rubber spatula or spoon (do not stir). Continue Con-tinue folding until yolk mixture is just blended. Pour batter into ungreased 10-inch tube pan. Bake at 325 for 55 minutes; increase heat to 350 and bake 10 to 15 minutes longer, or until cake tester inserted in center comes out clean. Invert cake, in pan, until cool; remove cake from pan. To make frosting, cream butter with salt and 1 cup confectioners' sugar until light and fluffy. Stir in yolks and rind. Add remaining sugar and milk alternately, beating until very smooth. Frost cake and decorate sides with slivered almonds. |