Two-Egg Chiffon Cake
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Two-Egg Chiffon Cake



  1. Set oven for moderate 350f.
  2. Beat egg whites until frothy: gradually beat in 1/2 cup of the sugar; continue beating until very stiff and glossy.
  3. Set aside.
  4. Mix and sift remaining sugar, flour, baking powder, and salt; add oil, 1/2 cup milk, and vanilla to dry ingredients.
  5. Beat 1 minute.
  6. Add remaining milk and egg yolks.
  7. Beat 1 minute.
  8. Fold in egg white mixture.
  9. Spoon into two greased and floured deep 8-inch layer cake pans or two 9- inch layer cake pans.
  10. Bake 30 to 35 minutes.
  11. Cool on rack.
  12. The deep 8-inch layers may be cut crosswise to make 4 layers if desired.

Other Information

Author: Organization.Metropolitan Life Insurance Company

Source: Metropolitan Cookbook (1964-02-01)

Category: Dessert

Measure: avoirdupois

Ingredient: egg, sugar, cake flour, baking powder, salt, salad oil, milk, vanilla

Equipment: oven, egg beater, cake pan, measuring spoons, measuring cups

See Also