Lovelight Chiffon Yellow Cake
Yield
servingsPrep
30 minCook
35 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
separated |
|
| 1 ½ | cups |
sugar
|
|
| 2 ¼ | cups |
cake flour
sifted |
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ⅓ | cup |
vegetable oil
|
*
|
| 1 | cup |
milk
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
separated |
|
| 355 | ml |
sugar
|
|
| 532 | ml |
cake flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 79 | ml |
vegetable oil
|
*
|
| 237 | ml |
milk
|
|
| 7.5 | ml |
vanilla extract
|
|
Directions
Heat over to 350℉ (180℃).
Lightly oil and dust with flour two round 8- or 9-inch layer pans.
Beat egg whites until frothy.
Gradually beat in ½ 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 to 35 minutes.
Cool then frost with Seven-minute frosting or frosting of your choice.
