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Molasses Custard Chiffon Cake

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Submitted by: MargeSLP

 

Molasses flavors this chiffon cake. Top with a molasses whipped cream and canned peaches.
 

Ingredients

  • 7 eggs, separated
  • 1/2 cup molasses
  • 1/2 cup scalded milk
  • 2 cups sifted all-purpose flour
  • 1 cup sugar
  • 3 t. baking powder
  • 1/2 t. baking soda
  • 1 t. salt
  • 1/4 t. nutmeg
  • 1/2 cup vegetable oil
  • 2 t. vanilla
  • 1/2 t. cream of tartar
  • Confectioners sugar
  • 2 T. molasses
  • 2 cups whipping cream
  • 1 lb. can sliced cling peaches, drained

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Method

Beat egg yolks until very thick and light in color. Beat in molasses. Pour in hot milk, slowly, beating constantly; cool. Mix and sift flour, sugar, baking powder, baking soda, salt and nutmeg. Make a well in dry ingredients and add, in order, oil, vanilla, and cooled egg-yolk mixture. Beat until smooth. Add cream of tartar to egg whites. Beat in large bowl until stiff enough to form sharp points. Fold molasses batter into egg whites. Turn into ungreased 10" tube pan. Bake at 325 for 50 minutes. Invert cake to cool. When completely cooled, remove from pan. Dust lightly with confectioner's sugar. Serve with peaches and cream: Add 2 T molasses to whipped cream. Beat until soft peaks form. Spoon over cake slices. Top with sliced peaches.

 

Notes:

 

Number of Servings: 12

 

Submitted by: MargeSLP ()

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