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Chiffon Layer Cake

Prep Time:30 min
Cook Time:30 min
Yeild:12 servings

INGREDIENTS:

  • Crisco® Flour No-Stick Spray
  • 2 large eggs, separated
  • 1 1/3 cups sugar, divided
  • 2 cups Pillsbury SOFTASILK® Cake Flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 2 teaspoons vanilla extract
  • Buttery Cream Frosting

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 350°F. Spray two 8-inch round cake pans with flour no-stick cooking spray.

  2. 2.
    BEAT egg whites until foamy in small bowl. Gradually add 1/3 cup sugar until thick and glossy but not stiff. Combine flour, 1 cup sugar, baking powder and salt in medium bowl. Add milk, oil, vanilla and egg yolks. Beat at medium speed for 3 minutes, scraping bowl and beaters as needed. Fold beaten egg whites into batter until well-blended, about 1 minute. Pour into prepared pans.

  3. 3.
    BAKE 25 to 30 minutes or toothpick inserted in center comes out clean. Cool 10 to 20 minutes on cooling rack before removing from pans.

  4. 4.
    FROST cooled cake with Buttery Cream Frosting.