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Two Egg Yellow Chiffon Cake Recipe

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This recipe for Two Egg Yellow Chiffon Cake, by , is from James Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patti James

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs, separated
1 1/2 c. sugar, divided
2 1/4 c. Softasilk cake flour
3 tsp. baking powder
1 tsp. salt
1/3 c. vegetable oil
1 c. milk
1 1/2 tsp. vanilla

Directions:
Directions:
Heat oven to 350 degrees. Grease and flour baking pans or pans. (Smaller pans will be very full.) Use wither a 9 x 13, or 2 -9 inch pans.

In a small mixer bowl, beat egg whites until foamy. Beat in 1/2 c. of the sugar, 1 T at a time; continue beating until very stiff and glossy. Set meringue aside.

Measure remaining sugar, flour, baking powder and salt into a large mixer bowl. Add oil, half of 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 pan for 40-45 min, layers 30-35 min or until wooden pick inserted in center comes out clean. Cool.

 

 

 

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