Two-Egg Chiffon Layer Cake

Having a cake sitting on a counter or table seem so special, it’s easy just to buy cake from a bakeshop but if you have the time why not make this really simple cake. I used a recipe from Wesson oil ( but I used coconut lauric oil) for the chiffon cake; the whole cake though is inspired by this cake.  I haven’t tasted that cake but I’ve doubt it’s as good as it looks.  My version is not as gorgeous but it is really delicious, the cheese is a real compliment to the cream frosting.  I used half cheddar and quickmelt cheeses for the topping, it’s a real treat.. you should try it! :)

You can use this cake to make just about anything, I have used this for a mocha layer cake, strawberry cream cake and this cake..cheesy cream cake. Just use any frosting or filling that you like and you can create a special cake for your loved ones!

mix dry ingredients in a bowl, add half of the milk and oil

mix well for about a minute..

..then add egg yolks and the remaining milk

mix well

beat egg whites in a separate bowl until stiff and gently fold in the batter

pour into prepared pan and bake

..and turn it into this cake if you like..just whip a chilled cream and use it to fill and frost the cake then top with grated cheddar cheese.

say cheese!! :)

TWO-EGG CHIFFON CAKE
adapted from Wesson Oil’s Lovelight cake recipe
Makes 8″ or 9″ layer cake or 40 cupcakes

Ingredients
2 eggs, separated
1 1/2 cups sugar
2 1/4 cups cake flour*
3 teaspoons baking powder
1 teaspoon salt
1/3 cup vegetable oil
1 cup milk
1 teaspoon vanilla extract

*if you don’t have cake flour, use 2 cups all purpose flour plus 1/4 cup cornstarch as substitute.

Here’s How:
Preheat oven to 350F degrees. Grease and line two 8″or 9″ pan; set aside. Beat egg whites until frothy then gradually beat in 1/2 cup sugar; beat until stiff and glossy.

In another bowl, combine sugar, flour, baking powder, salt; mix well. Add oil, half of milk and vanilla. Beat 1 min at medium speed. Beat 2 min more, add egg yolks and remaining milk. Fold in beaten egg whites gently until evenly incorporated. Pour batter into prepared pans. Bake at 350 degrees layers 30 to 35 minutes. For cupcakes, bake at 400F degrees for 18-20 minutes.

To make Cheese Cream Cake:
Cool cakes completely.Whip 1 cup of cream and 2-tablespoons sugar until stiff. Put one cake layer in a cake  board or cake stand, put 1/3 of the whipped cream ( you may add grated cheese on top too) then put the other cake layer gently on top, cover with remaining whipped cream and grated cheese.  Serve with your favorite coffee. Enjoy! :)

Bake at 350° 30-35 min.

♥ Smile and have a nice day! GOD Bless! ♥

One Response to "Two-Egg Chiffon Layer Cake"

  1. Jeannie   April 29, 2012 at 11:09 pm

    Looks yummy! This is one cake I would love to try!

    Reply

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