Lovelight Chiffon Cake Food

LOVELIGHT CHIFFON YELLOW CAKE

Steps:

• Preheat oven to 350.
• Oil lightly and dust with flour 2 round cake pans 9x1 1/2 - inches.
• Beat egg white until frothy. Gradually beat in 1/2 cup sugar. Continue beating until very stiff and glossy.
• Sift remaining sugar, flour, baking powder, salt into another bowl.
• Add oil, half of milk; vanilla. Beat 1 minute, medium speed on mixer.
• Scrape sides and bottom of bowl constantly.
• Add remaining milk; egg yolks. Beat 1 minute more, scraping bowl constantly.
• Fold in meringue.
• Pour into prepared pans. Bake 25-30 minutes.

LOVELIGHT CHIFFON CAKE

Steps:

• Heat oven to 350 degrees. Grease and dust with flour two 8 inch pans. Beat egg whites. Gradually beat in 1/2 cup of sugar. Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking soda, and salt in another bowl. Pour in oil, and half of buttermilk. Beat one minute on medium speed. Add remaining buttermilk, egg yolks and chocolate. Beat one minute more. Fold meringue into batter gently. Bak 30-35 minutes.

LOVELIGHT CAKE (2 EGG CHIFFON)

Steps:

• Beat egg whites until frothy. Gradually beat in 1/2 cup sugar. Beat until stiff and glossy. Sift dry ingredients in another bowl. Add the Wesson oil and 1/2 cup milk and vanilla. Beat 1 minute at medium speed, and then add the remaining milk and egg yolks. Beat 1 minute more and fold in egg whites.
• Pour into prepared pans.
• Bake at 350 degrees F layers 30 to 35 minutes; oblong 40 to 45 minutes. For cupcakes, bake at 400 degrees F for 18 to 20 minutes.

LOVELIGHT CHOCOLATE CHIFFON CAKE

Steps:

• Grease 2 layer pans well and dust with flour. Beat egg whites until frothy. Gradually beat in the sugar until stiff and glossy. Add the flour, soda and salt. Next add the oil and buttermilk.
• Beat well. Add egg yolks and chocolate. Pour batter into prepared pans and bake at 350' for about 35 minutes.
• When cool spread with Chocolate Fluff frosting. And store in refrigerator until ready to serve. Chocolate Fluff Frosting Recipe: Mix the following ingredients in a chilled bowl:
• 2 cups whipping cream 1 cup powdered sugar 1/2 cup cocoa Beat until stiff and spread on cake. Enjoy !

MOM'S CHOCOLATE CHIFFON CAKE

Steps:

• Combine boiling water and cocoa. Stir until smooth. Set aside to cool.
• Sift together flour, sugar, baking powder and salt in a bowl. Make a well in the center and add oil, egg YOLKS, cooled cocoa mixture, and vanilla, in that order. Beat slightly with each addition; after all are added, beat until smooth.
• In a separate large bowl, beat egg WHITES with cream of tartar until very stiff peaks form.
• Slowly pour the chocolate mixtre over the eggwhites in a thin stream Fold gently until well blended.
• Bake in an UNgreased 10" tube pan for 55 minutes at 325°F Then increase heat to 350°F and bake for another 10 minutes.
• Invert pan and cool. Ice with chocolate icing, if desired.

CHIFFON CAKE

Steps:

• Preheat oven to 325.
• Sift flour once, then measure, sift again with baking powder.
• Add sugar, salt and vanilla.
• Then make a well out of sugar and flour, add egg yolks, mazola oil, water, and grated orange rind.
• Then mix well with electric mixer.
• Place egg whites in bowl with cream of tartar, beat until egg whites stand in peaks, then pour flour mixture over egg whites a little at a time. Fold in with rubber or wooden spatula, Do Not beat just stir enough to mix.
• Bake in either layer cake or tube pan, if in tube pan bake at 325 for 70-70 minutes. If in layer pan bake at about 350 for about 45-50 minutes.
• Do Not Grease Pan.