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Two Egg Chocolate Chiffon Cake

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Anonymous (not verified)
Ingredients
  Eggs 2 , separated
  Sugar 1 1⁄2 Cup (24 tbs)
  Cake flour 1 3⁄4 Cup (28 tbs)
  Salt 1 Teaspoon
  Soda 3⁄4 Teaspoon
  Salad oil 1⁄3 Cup (5.33 tbs)
  Buttermilk 1 Cup (16 tbs) (or milk)
  Unsweetened chocolate 2 Ounce, melted
Directions

Heat oven to 350°.
Grease and flour baking pan, 13x9x2 inches, or 2 round layer pans, 8 or 9x 1 1/2 inches.
In small mixer bowl, beat egg whites until foamy.
Beat in 1/2 cup of the sugar, 1 tablespoon at a time; continue beating until very stiff and glossy.
Set meringue aside.
Measure remaining sugar, the flour, salt and soda into large mixer bowl.
Add oil and half the buttermilk; beat 1 minute on high speed, scraping bowl.
Add remaining buttermilk, the egg yolks and chocolate; beat 1 minute, scraping bowl occasionally.
Fold in meringue.
Pour into pan(s).
Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool.
If desired, frost cake with Cherry Butter Frosting.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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