Lemon Two Egg Chiffon Cake
|Eggs||2 , separated|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||3 Teaspoon|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
|Grated lemon peel||1 Teaspoon|
|Pecan fruit fillings||1 Cup (16 tbs)|
|Chilled whipping cream||1 Cup (16 tbs)|
|Confectioners' sugar||1⁄4 Cup (4 tbs)|
Heat oven to 350°.
Grease and flour 2 round layer pans, 8 or 9 X 1 1/2 inches.
Beat egg whites until foamy in small mixer bowl.
Beat in 1/2 cup of the granulated sugar, 1 tablespoon at a time; continue beating until very stiff and glossy.
Measure remaining granulated sugar, the flour, baking powder and salt into large mixer bowl.
Add oil, half of the milk, the vanilla and lemon peel.
Blend on low speed until moistened, scraping bowl constantly.
Beat 1 minute on high speed, scraping bowl constantly.
Add remaining milk and the egg yolks.
Blend on low speed.
Beat 1 minute on high speed, scraping bowl frequently.
Fold in meringue.
Pour batter into pans.
Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes.
Fill layers and frost top to within 1 inch of edge with Pecan-Fruit Filling.
In chilled bowl, beat whipping cream and confectioners' sugar until stiff.
Spread on side and top edge of cake.
High Altitude (5000 feet): Heat oven to 375°.
If using 8 X 1 1/2 inch layer pans, grease and flour 3 pans.
Increase flour to 2 1/2 cups; decrease baking powder to 1 1/2 teaspoons and increase milk to 1 cup plus 2 tablespoons.
Bake 25 to 30 minutes.