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.
Equipment
Ingredients
- 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.
Tried this recipe?Let us know how it was!