Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/527/
Lovelight Chiffon Yellow Cake
Yield: Makes 2 - 8 or 9-inch layers
Ingredients
| 2 |
|
eggs, separated
|
|
|
| 1-1/2 |
cups |
sugar
|
|
|
| 2-1/4 |
cups |
sifted cake flour
|
|
|
| 3 |
teaspoons |
baking powder
|
|
|
| 1 |
teaspoon |
salt
|
|
|
| 1/3 |
cup |
Wesson Oil
|
|
|
| 1 |
cup |
milk
|
|
|
| 1-1/2 |
teaspoons |
vanilla
|
|
|
Directions:
Heat oven to 350 F. Lightly oil and dust with flour two round 8- or 9-inch layer pans. Beat egg whites until frothy. Gradually beat in 1/2 cup sugar. Continue beating until very stiff and glossy.
Sift remaining sugar, flour, baking powder and salt into another bowl. Add Wesson Oil, half the milk, and vanilla. Beat 1 minute, medium speed on the mixer, or 150 strokes by hand. Scrape sides and bottom of bowl constantly.
Add remaining milk, and egg yolks, then beat 1 minute more, scraping the sides of the bowl constantly.
Fold in meringue. Pour into prepared pans. Bake layers for 30 to 35 minutes. Cool then frost with Seven-Minute Frosting.
Recipe compliments of Wesson Oil.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/527/