Spread cake with a filling, as desired (See [note]). Starting with the narrow edge, roll cake. Place seam down. Sift remaining confectioner’s sugar over top.
NOTE: For the filling, use jelly or jam. Or use whipped dessert topping or sweetened, flavored whipped cream alone or with fresh blueberries or sliced, sweetened strawberries (well drained). Or fill a chilled roll with slightly softened ice cream and place in freezer until used.
Yellow chiffon cake
10-inch cake, 15 servings
| Oil | ½ cup |
| Egg yolks | 4 |
| Water | ¾ cup |
| Vanilla | 1½ teaspoons |
| Cake flour, unsifted | 2 cups |
| Sugar | 1½ cups |
| Baking powder | 2½ teaspoons |
| Salt | 1 teaspoon |
| Egg whites | 4 |
| Cream of tartar | ½ teaspoon |
Preheat oven to 350°F. (moderate).
Place oil, unbeaten egg yolks, water, and vanilla in mixing bowl, and mix well.
Mix dry ingredients thoroughly and add to liquid mixture. Beat until smooth.
Pour egg whites into large mixing bowl. Add cream of tartar. Beat until very stiff peaks are formed.
Fold egg yolk mixture gently into egg white mixture. Pour batter immediately into an ungreased 10-inch tube pan.