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.
Second Helping of Slashfood - June 19
Competitive-Eating Contest to Pit Humans Against Elephants
The Backyard Boom - The Hungry Bride
Reader Comments (Page 1 of 1)
9-26-2007 @ 1:33PM
Jen said...
I made tomato soup cupcakes which are featured on my now-defunct food blog:
http://kissthehem.blogspot.com/2006/09/sugar-high-friday-23.html
Reply
9-26-2007 @ 1:51PM
K said...
Close. I saw a recipe, years ago, for "pink bread" and you used Cream of Tomato soup in the bread. I can't swear by it, but I believe it was from my fave "cookbook for reading like a novel" -- Square Meals by Jane and Michael Stern. Anyway, I made that, and it was indeed a very pinky rosy colored bread. There was no discernable tomato soup flavor.
Reply
9-26-2007 @ 3:17PM
Mary Ellen said...
Hi - I work for iVillage.com. Just wanted to send the following URL along - it's a slideshow of some really cute cupcake-cakes, with comments from our Community:
http://slideshow.ivillage.com/parenting/where_have_all_the_cupcakes_gone/
Reply
9-26-2007 @ 7:12PM
Julee said...
I made a spice cake that included tomato soup (from a Campbell's recipe). Took it in for a faculty meeting.
NO one believed the cake had tomato soup in it! VERRRRRY moist!
Reply
9-26-2007 @ 7:53PM
momdgp said...
I recall my mother making a sauerkraut and tomato soup chocolate cake. My mother would try any weird recipe she could get her hands on so this was not really unusual. If someone finds and tries this recipe at home, chop the sauerkraut very fine and no one will know the difference.
Reply
9-27-2007 @ 12:35PM
Melissa said...
I have made a Tomato Soup Bundt cake....and it was delicious! It was sort of like a carrot cake, sweet and cinnamon-y. I'd tell you to try it!
Reply
9-28-2007 @ 9:40AM
SM said...
hmm, don't know about tomato soup, but I've made a chocolate cake with tomato juice in it before. You can't taste it at all.
Reply
12-19-2007 @ 8:48PM
A Key said...
Years ago, my aunt used to love to surprise us with odd treats. We had a mystery cake, which was strangely delightful, and I found out later it contained tomato soup, cinnamon, and something which we thought were raisins, but was later revealed to us as baby bees. It was tasty, but we never requested the recipe. She wanted to create new and healthy alternatives to food that was excessively sweet. Now I get the point, but I didn't when I was a child. And with the epidemic of diabetes hitting North America, it all seems to make a lot of sense now. Must somehow get the antioxidants in there, and my recent interest is pomegranate as a healthy alternative. Would that go well with tomato soup in a cake? I hope so. http://www.cathetel.com/pomegranate.htm
Reply