Here is page 9 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Royal Velvet Chiffon Cake

Cooking or salad oil is used in this sponge-type cake. That’s the secret of its moistness and fine keeping qualities.

BAKE 9-inch cake at 350° F, for 50 to 60 minutes;
10-inch cake at 350° F. for 40 to 50 mintues.
MAKES 9 or 10-inch tube cake.
Eggs should be at room temperature.

Sift together . . . 1 2/3 cups sifted Pillsbury Sno Sheen Cake Flour
1 3/4 teaspoons double-acting baking powder
1 teaspoon salt
1 cup sugar

Add . . . 1/3 cup salad oil
2/3 cup liquid (juice from 2 medium oranges plus water)
2 tablespoons grated orange rind
5 egg yolks (1/3 cup), unbeaten

Beat . . . until smooth.

Beat . . . 5 egg whites (2/3 cup) with
1/4 teaspoon cream of tartar until egg whites are stiff but not dry.

Add . . . 1/4 cup sugar gradually; beat to a very stiff meringue. Do not underbeat.

Fold . . . egg yolk mixture carefully into egg whites until completely blended.

Pour . . . into ungreased 9 or 10-inch tube pan.

Bake . . . in moderate oven (350° F.) 50 to 60 minutes for 9-inch pan, 40 to 50 minutes for 10-inch pan.

Cool . . . in inverted pan about 1 hour. Frost with quick vanilla icing, page 48, or top with fresh fruit, ice cream or whipped cream.