Two Egg Yellow Chiffon Cake
|Eggs||2 Small, separated|
|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)|
|Vanilla||1 1⁄2 Teaspoon|
Heat oven to 350Â°.
Grease and flour baking pan, 13x9x2 inches, or 2 round layer pans, 8 or 9x1 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, baking powder and salt into large mixer bowl.
Add oil, half the milk and the vanilla; beat 1 minute on high speed, scraping bowl constantly.
Add remaining milk and the egg yolks; 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.
If desired, frost cake with Pineapple Butter Frosting.