Chiffon Layer Cake
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- Pillsbury® Baking Spray with Flour
- 2 large eggs, separated
- 1 1/3 cups sugar, divided
- 2 cups Pillsbury® Softasilk® Enriched & Bleached 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
HEAT oven to 350°F. Spray two 8-inch round cake pans with flour no-stick cooking spray.
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.
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.
FROST cooled cake with Buttery Cream Frosting.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 slice, 1/12 of cake), Calories 530 (Calories from Fat 190), Total Fat 22g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 35mg, Sodium 390mg, Total Carbohydrate 80g (Dietary Fiber 1g, Sugars 63g), Protein 4g; Percent Daily Value*: Vitamin A 6%, Vitamin C 0%, Calcium 10%, Iron 8%.
*Percent Daily Values are based on a 2,000 calorie diet.