| CHIFFON LAYER CAKE |
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Makes two 8- x 1-1/2-inch layers2 egg whites 1/3 cup sugar 2 cups sifted cake flour 1 cup sugar 3 teaspoons double-acting baking powder 1 teaspoon salt 1 cup milk 1/2 cup CRISCO Oil 1 teaspoon vanilla 2 egg yolks In a small bowl, beat egg whites with 1/3 cup sugar until thick and glossy but not stiff. Set aside. Combine four, 1 cup sugar, baking powder and salt in mixing bowl. Add milk, Crisco Oil, vanilla and egg yolks. Beat at medium speed for 3 minutes. Scrape the bowl and beaters frequently (not continually). Fold or stir egg whites into batter until well-blended, about 1 minute. Pour into two greased and floured 8-inch layer cake pans. Bake at 350ºF for 25-30 minutes or until top springs back when lightly touched. Cool 10-20 minutes before removing from pans. |
