Marble Chiffon Cake

by In Desserts Tagged Leave a comment

1/4 C. sugar
1/4 C. cocoa
1/4 C. boiling water
2 C. sifted flour
1 1/2 C. sugar, divided
3 t. baking powder
1 t. salt
6-7 eggs, separated
1/2 C. oil
1/2 C. water
1 t. vanilla
1/2 t. cream of tartar

  • Stir cocoa and 1/4 C. sugar into boiling water. Cool.
  • Sift together flour, 1 C. sugar, baking powder and salt. Make a “well” and add 7 egg yolks, 1/2 C. water and vanilla. Stir until well blended
  • Beat 1 C. egg whites with 1/2 t. cream of tartar until soft peaks form, then gradually add 1/2 C. sugar and continue beating until stiff peaks form.
  • Gently fold yolk mixture into the stiff whites. Divide batter into 2 bowls. Fold cooled cocoa mixture into half of the batter.
  • In a 10″ tube un-greased pan with a removable insert, pour a light layer of vanilla batter, then cocoa batter. repeat about 3 times until batter is used up.
  • Bake at 325° for 55 minutes, and at 350° for 10 minutes. Cool inverted.

Pancakes

by In Breakfast Leave a comment

1 1/4 c. flour

2 – 3 t. salt

1 scant T. baking powder

1 1/4 c. milk (or any mix of rice milk, cream, water)

3 T. oil

1 egg

 

In a mixing bowl sift together dry ingredients; make a well. In a separate bowl, whisk together all wet ingredients. Combine wet and dry ingredients, whisking quickly until only tiny “lumps” remain, but not until completely smooth or the pancakes will be tough.

 

Heat a heavy skillet until water drops dance around or sizzle, but not so they evaporate immediately. Make as you like.

 

 

Grandpa Wakeman’s Pancake Syrup

In a saucepan, combine equal parts white sugar, light brown sugar and water. Bring just to a boil, then remove from heat and add vanilla extract.