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Two Egg Chiffon Layer Cake
Olive
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.
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Course
Cake, Cakes, Dessert, Sweets, Sweets and Desserts
Cuisine
American
Servings
6
people
Equipment
Countertop Convection Oven
9inch Round Cake Pan
Pastry Brush
Whisk
Coffee Cup
Mixing Bowl
Stand Mixer
Countertop Air Fryer Oven
Cupcake Papercups
Tablespoon
Cake Stand
Grater
Ingredients
1x
2x
3x
2
pcs
Eggs
separated
1½
cups
Sugar
2¼
cups
Cake Flour
3
tsp
Baking Powder
1
tsp
Salt
⅓
cup
Vegetable Oil
1
cup
Milk
1
teaspoon
Vanilla Extract
Instructions
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.
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 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!
Notes
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
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