Two-Egg Yellow Chiffon Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2 eggs, separated
  • 1½ cups granulated sugar
  • 2¼ cups cake flour *, sifted
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • ⅓ cup vegetable oil
  • 1 cup water
  • 1½ tsp vanilla extract
  • French Silk Frosting
  • 2⅔ cups powdered sugar
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • ⅔ cup butter or margarine, softened
  • 6 Tbsp SACO Premium Cocoa
  • 2 Tbsp vegetable oil
  • ¾ tsp vanilla extract
  • 2 Tbsp milk
Instructions
  1. Cake
  2. Have ingredients at room temperature.
  3. Preheat oven to 350°F.
  4. Grease and flour one 13 x 9 inch baking pan.
  5. In small mixing bowl beat egg whites until foamy.
  6. Beat in ½ cup of the sugar, 1 Tbsp at a time.
  7. Continue beating until very stiff and glossy.
  8. Set meringue aside.
  9. In large mixing bowl sift together remaining sugar, flour, baking powder, baking soda, salt and Buttermilk Blend.
  10. Add oil, half the water and vanilla.
  11. Beat 1 minute on high speed, scraping bowl constantly.
  12. Add remaining water and egg yolks.
  13. Beat 1 minute, scraping bowl occasionally.
  14. Fold in meringue.
  15. Pour into prepared pan(s).
  16. Bake 40 to 50 minutes, or until wooden toothpick tests done.
  17. Cool.
  18. Frost with French Silk Frosting.
  19. * If cake flour is not available, substitute 2 cups sifted all-purpose flour.
  20. French Silk Frosting
  21. In small mixing bowl blend together sugar, SACO Buttermilk Blend, butter, cocoa, oil and vanilla on low speed.
  22. Gradually add milk; beat until smooth and fluffy.
  23. Makes enough to fill and frost two layers or one oblong cake.
Nutrition Information
Calories: 183 Fat: 8g Saturated fat: 3g Trans fat: 0g Carbohydrates: 28g Sugar: 20g Sodium: 145mg Fiber: 0g Protein: 2g Cholesterol: 23mg
Recipe by SacoFoods at http://www.sacofoods.com/two-egg-yellow-chiffon-cake/