Two Egg Chiffon Cake Food

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.

BEST TWO-EGG CAKE

Steps:

• Stir shortening to soften.
• Gradually add sugar, and cream together until light and fluffy.
• Add vanilla.
• Add eggs, 1 at a time, beating well after each.
• Sift flour, baking powder, salt together 3 times, add to creamed mixture alternately with milk, a little at a time.
• Beat after each addition till smooth.
• Bake in 2 paper-lined 9x1 1/2-inch round pans in moderate overn (375°) about 25 minutes.

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.