Two-Egg Chiffon Cake
Two-Egg Chiffon CakeIngredients
[*]2 eggs, separated
[*]1 1/2cupsugar
[*]2 1/4cup sifted cake flour
[*]3teaspoon double-acting baking powder
[*]1teaspoonsalt
[*]1/3cupsalad oil
[*]1cupmilk
[*]1 1/2teaspoonvanilla
Directions
[*]Set oven for moderate 350f.
[*]Beat egg whites until frothy: gradually beat in 1/2 cup of the sugar; continue beating until very stiff and glossy.
[*]Set aside.
[*]Mix and sift remaining sugar, flour, baking powder, and salt; add oil, 1/2 cup milk, and vanilla to dry ingredients.
[*]Beat 1 minute.
[*]Add remaining milk and egg yolks.
[*]Beat 1 minute.
[*]Fold in egg white mixture.
[*]Spoon into two greased and floured deep 8-inch layer cake pans or two 9- inch layer cake pans.
[*]Bake 30 to 35 minutes.
[*]Cool on rack.
[*]The deep 8-inch layers may be cut crosswise to make 4 layers if desired.
Pages:
[1]