Two-Egg Chiffon Cake

TinyArtist

  Two-Egg Chiffon Cake
  Ingredients  

• 2    eggs, separated
• 1 1/2  cup  sugar
• 2 1/4  cup sifted cake flour
• 3  teaspoon double-acting baking powder
• 1  teaspoon  salt
• 1/3  cup  salad oil
• 1  cup  milk
• 1 1/2  teaspoon  vanilla
  

  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.