Two Egg Chiffon Cake Recipes
CHIFFON CAKE
This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter Cream Frosting.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
- Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
- In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
- Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
- Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 38.2 g, Cholesterol 102.4 mg, Fat 10.2 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 1.8 g, Sodium 303.2 mg, Sugar 21.7 g
TINY CHIFFON CAKES
"My father is not a cake lover, but he absolutely loves this cake-in fact, it's the only cake he'll eat," writes Jan Huszczo of Beverly Hills, Michigan. "If you don't want to frost these, just dust with powdered sugar."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 cakes.
Number Of Ingredients 12
Steps:
- Line the bottom of two ungreased 4-in. tube pans with parchment or waxed paper; set aside. In a small bowl, combine the flour, sugar, baking powder and salt. Add the egg yolk, orange juice, oil, water and orange zest; beat until smooth. In another small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter., Spoon into prepared pans. Bake at 325° for 15-20 minutes or until a toothpick comes out clean. Immediately invert pans to cool. Loosen cake from pan with a knife; remove cakes. Frost if desired.
Nutrition Facts : Calories 252 calories, Fat 10g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 233mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
BEST TWO-EGG CAKE
This is a very simple cake. I made it for my Dad when he came to visit, and he said it smelled like pancakes. I got this out of the 1953 Better Homes And Gardens New Cookbook.
Provided by crazycookinmama
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Stir shortening to soften.
- Gradually add sugar, and cream together until light and fluffy.
- Add vanilla.
- Add eggs, 1 at a time, beating well after each.
- Sift flour, baking powder, salt together 3 times, add to creamed mixture alternately with milk, a little at a time.
- Beat after each addition till smooth.
- Bake in 2 paper-lined 9x1 1/2-inch round pans in moderate overn (375°) about 25 minutes.
LOVELIGHT CAKE (2 EGG CHIFFON)
Steps:
- Beat egg whites until frothy. Gradually beat in 1/2 cup sugar. Beat until stiff and glossy. Sift dry ingredients in another bowl. Add the Wesson oil and 1/2 cup milk and vanilla. Beat 1 minute at medium speed, and then add the remaining milk and egg yolks. Beat 1 minute more and fold in egg whites.
- Pour into prepared pans.
- Bake at 350 degrees F layers 30 to 35 minutes; oblong 40 to 45 minutes. For cupcakes, bake at 400 degrees F for 18 to 20 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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