Lovelight Chiffon Yellow Cake

65 minutes Prep: 30 minutes Cook: 35 minutes

641 calories per serving view nutrition facts

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Ingredients

2	large	eggs	separated
1 1/2	cups	sugar
2 1/4	cups	cake flour	sifted
3	teaspoons	baking powder
1	teaspoon	salt
1/3	cup	wesson oil
1	cup	milk
1 1/2	teaspoons	vanilla extract

Directions

Heat over to 350 degrees F.

Lightly oil and dust with flour two round 8- or 9-inch layer pans.

Beat egg whites until frothy.

Gradually beat in 1/2 cup of sugar.

Continue beating until very stiff and glossy.

Sift remaining sugar, flour, baking powder and salt into another bowl.

Add Wesson oil, half the milk and vanilla.

Beat one minute, medium speed on a mixer, or 150 strokes by hand.

Scrape sides and bottom of bowl constantly.

Add remaining milk and egg yolks, then beat one minute more, scraping the sides of bowl constantly.

Fold in meringue.

Pour into prepared pans.

Bake layers for 30-35 minutes.

Cool then frost with Seven-minute frosting or frosting of your choice.

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Nutrition Facts

Serving Size 243g

Amount per Serving

Calories 641 6% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 111mg	37%
Sodium 653mg	27%
Total Carbohydrate 139.0g	46%
Dietary Fiber 1.0g	5%
Sugars 79.0g
Protein 11.0g	23%

Vitamin A	5%		Vitamin C	0%
Calcium	16%		Iron	35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Peanut Butter Fingers

I've made this recipe since I was a kid (I believe that my Mom found it in a Reader's Digest magazine) and everyone has always loved it. I was going to make it again yesterday and couldn't find my copy of the recipe. So, I googled for it and was glad to find it here. The recipe is easy and forgiving in terms of amount of ingredients and cooking time. I usually use 1/2 cup of peanut butter rather than 1/3 cup and I usually cook it for 20 minutes or sometimes a little more. It usually doesn't look very done when it comes up, but that is fine. You want the oatmeal "cookie" base to be a little chewy.

Reviewed by nward1234