Flipping through my Campbell's Soup cookbook this afternoon, I stumbled across one of those recipes that makes you stop and marvel at the creativity of the human brain. Because it takes a certain kind of person to think, "Gee, I think that tomato soup would be the perfect addition to a chiffon cake!" According to the blurb just above the recipe the tomato soup gives the cake "a wonder-what-it-is flavor and rosy color." I'm sure it does. I'd love to hear if anyone has ever made a tomato soup cake, as I'm dying to know how it tastes.
Recipe after the jump.Rosy Chiffon Cake
from page 85 of Cooking With Soup: A Campbell Cookbook\
2 1/4 cups sifted cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmet
1 can (10 1/2 ounces) condensed tomato soup
1/2 cup salad oil
5 egg yolks
2 teaspoons grated lemon rind
1 cup egg whites (7 to 8)
1/2 teaspoon cream of tartar
Preheat oven to 325 degrees. Sift togther flour, sugar, baking powder and seasonings into a bowl. Mkae a well in flour mixture; add soup, oil, egg yolks, rind; beat until smooth. Beat egg whites and cream of tartar together until they form very stiff peaks. Pour egg yolk mixture gradually over whites, gently folding with rubber spatula until completely blended. Pour into ungreased 10-inch tube pan. Bake in 325 degree oven 55 minutes. Increase to 350 degrees; bake 10 to 15 minutes longer or until top springs back when lightly touched. Remove from oven and turn pan upside down over neck of funnel; cool. Loosen cake around edges and tube of pan with spatula; remove from pan and frost, if desired.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
