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Chiffon Layer Cake
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In 1948 Betty Crocker introduced another category to cake making, Chiffon Cake. The first new cake in 100 years.
2 eggs separated
1-1/2 cups sugar
2 cups flour
2 tbl. cornstarch
3 tsp. baking powder
1 tsp. salt
1 cup milk
1/3 cup oil
1-1/2 tsps. vanilla
Preheat oven to 350 degrees. Generously grease (not oil) and flour two 9 inch round cake pans.
In a small bowl, beat the egg whites until foamy. Gradually add 1/2 cup sugar, beating until stiff peaks form, set aside.
In a large bowl, blend remaining 1 cup sugar with flour, cornstarch, and baking powder, salt, oil and 1/2 the milk at low speed until moistened. Beat one minute at medium speed. Add remaining milk, vanilla, and egg yolks; beat one minute more at medium speed. Fold in egg whites. Pour batter into the prepared pans. Bake 30-35 minutes or until pick inserted in the center comes out clean.
Cool in pans for 10 minutes.
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