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Two-Egg Chiffon Layer Cake

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Author: Olive
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Ingredients (click ingredient to buy it)

Instructions

  • 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.
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