Friday, June 21, 2024
HomeCuisineAmericanTwo-Egg Chiffon Layer Cake

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!! 🙂

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

Two Egg Chiffon Layer Cake

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.
5 from 2 votes
Course Cake, Cakes, Dessert, Sweets, Sweets and Desserts
Cuisine American
Servings 6 people



  • Preheat oven to 350F degrees.
  • Grease and line two 8″ or 9″ pan, set aside.
  • Beat egg whites until frothy.
  • Gradually beat in ½ cup sugar, beat until stiff and glossy.
  • In another bowl, combine sugar, flour, baking powder, salt and 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.


  • 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 ⅓ 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!


If you don’t have cake flour, use 2 cups all purpose flour plus 1/4 cup cornstarch as substitute.
Keyword chiffon cake, chiffon layer cake, how to bake a chiffon layer cake, how to bake chiffon cake, two egg chiffon cake
Tried this recipe?Let us know how it was!
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