White Mayonnaise Cake
2 cups flour
1 cup sugar
1 teaspoon soda
1 teaspoon salt
3/4 cup mayonnaise
1 cup warm water
2 teaspoons vanilla
Mix all dry ingredients.
Add mayonnaise, water and vanilla.
Bake in 325 to 350 degrees F oven
for 20 to 30 minutes in an
8-inch square pan.
Source: Portsmouth Times newspaper, Sep 29, 1973
Mayonnaise Chiffon Cake
2 1/4 cups sifted cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
6 egg yolks
3/4 cup water
1/2 cup real mayonnaise (not imitation)
4 teaspoons vanilla
1/2 teaspoon cream of tartar
6 egg whites
Into the large bowl of an electric mixer sift
together the flour, sugar, baking powder and salt.
Make a well in the center and add the egg yolks,
water, mayonnaise and vanilla.
At medium speed, beat until smooth.
In another large bowl with mixer at high speed, beat
the egg whites and cream of tartar until straight
stiff peaks form when beater is slowly withdrawn.
Fold the egg whites into the flour mixture until
blended. Turn into an ungreased 10 by 4 inch angel
cake pan.
Bake in a preheated 325 degree F oven until cake
springs back when lightly touched - 65 to 75 minutes.
Top will be cracked. If angel cake pan does not have
feet, invert with center supported over a large
funnel or bottle. Cool completely.
With metal spatula, loosen edges and ease from pan.
Source: Boca Raton News newspaper, Jun 2, 1982