Pollyanna cake recipe

Ahhh, as one reader stated~ comfort food at its finest! Cake is one of my favorite things. Really. Up there with air, water, indoor plumbing, and my family. Think about it- the big events in life come with cake; birthdays, weddings, baby showers, and let’s not forget un-birthdays! I however am not a GREAT cake-baker. Maybe good…. but I too, have battles with enough frosting, crumb crusts, and lopsided-ness. (is that a word? It is now!) This was my first-ever chiffon cake. 2 things I learned: It needs a tall narrow pan so the batter can climb up the sides. (tube pan) and, a non stick pan is best- as you don’t prepare the pan for baking. My 2 cents. We can learn together! 🙂

in a bowl shift:

1ccake flour

1/2 c sugar

1 1/2 tsp baking powder

1/4 tsp salt

Now, make a “well” in the center (like photo) and add 4 egg yolks (reserve whites)

1/4 c veg. oil, 1/4 c water, 2 tsp vanilla (or almond)

Hopefully, you have a mixer (stand or hand) because this needs to beat 5 minutes. (whew!)

In a separate bowl, take the 4 egg whites and beat them with1/2 tsp cream of tartar. When soft peaks form, (they look like soft clouds) begin adding 1/2 c sugar, a we bit at a time. Beat until stiff peaks form (looks like meringue) and carefully fold it in to the first mixture. Should only take 15 or so folds to mix. (do that by hand)

I baked mine in a big cake pan. Don’t do this! Try to use a tube pan. It will come out taller. Bake @ 325 for 1 hr. Cool upsidedown ( I put my tube pan on a bottle)

I didn’t yente the frosting. What’s that mean? Well, my husband refers to ANYTHING social as a yenty. (I think the term came from his ex wife) so my camera is a yenty- my phone is a yenty-box and whenever I post things I’m on a yenty. So, I did not yenty the frosting but- it was very simple:

melt 1 stick butter along with 1 c light brown sugar, and 1/4 c of milk bring to a boil- remove from heat and beat in 2 c shifted powdered sugar. Use while warm- as this frosting hardens into a buttery-sugary- crispy cream. YUM!

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