Wesson Oil Chiffon Cake
Adapted from the original Wesson Wesson Vegetable Oil packaging. Back of the Bag is not affiliated with Wesson.
"The cake that revolutionized baking with oil."
The Story
Invented by insurance salesman Harry Baker in 1927, the secret to this light, airy cake was kept under wraps for 20 years until he sold the recipe to General Mills. Wesson Oil marketed it heavily on their packaging and in ads as the first new cake category in 100 years. It combined the fluffiness of an angel food cake with the richness of a butter cake by using liquid oil.
Ingredients
- 2 1/4 cups cake flour
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup Wesson Vegetable Oil
- 5 large egg yolks
- 3/4 cup cold water
- 2 teaspoons vanilla extract
- 1 cup egg whites (7 to 8)
- 1/2 teaspoon cream of tartar
Directions
- 1
Preheat oven to 325°F. Sift flour, sugar, baking powder, and salt into a large bowl.
- 2
Make a well in the center and add Wesson Oil, egg yolks, water, and vanilla. Beat until smooth.
- 3
In a separate large bowl, beat egg whites and cream of tartar until very stiff peaks form.
- 4
Pour the flour-oil mixture gradually over the beaten egg whites, gently folding with a rubber spatula until just blended.
- 5
Pour batter into an ungreased 10-inch tube pan.
- 6
Bake for 55 minutes at 325°F, then increase heat to 350°F and bake 10 to 15 minutes longer until the top springs back.
- 7
Invert pan immediately over a funnel or neck of a bottle and let hang until completely cold.