2018 fair-print

2018 Logan County Fair Lincoln Daily News July 29 - August 5, 2018 Page 231 Citrus Chiffon Cake (Darlene Crider) 1 cup egg whites, at room temperature ½ tsp cream of tartar 1 ½ cups of sugar 1 ¾ cups all purpose flour 4 TBSP. Corn starch ¾ cup orange juice Preheat oven to 325º. In a large bowl, with mixer at high speed, beat egg whites and cream of tartar into soft peaks. At high speed, beat in ½ cup sugar, 2 TBSP at a time until dissolved and whites stand stiff, glossy peaks. Do not scrape the bowl. In another large bowl sift together the cornstarch and flour. At low speed, beat 1 cup sugar and remaining ingredients into flour mix- ture. With rubber spatula, gently fold mixture into beaten whites. Pour batter into ungreased 10in tube pan. Bake 1 ¼ hours or until top springs back when lightly touched. Invert pan on funnel. Cool. Frosting ½ unsalted butter ½ cup shortening 4 cups powdered sugar Beat butter and shortening until fluffy, beat in sugars. Add orange peel and juices, beat till fluffy. ½ cup sunflower oil 5 egg yolks 1 TBSP baking powder 1 TBSP zested orange peel 1 TBSP zested lemon peel 1 tsp salt 1 TBSP grated orange peel 2 TBSP Lemon Juice 2 TBSP Orange Juice