Two Egg Chocolate Chiffon Cake Recipe
Ingredients
| Eggs | 2 , separated | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Cake flour | 1 3/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Soda | 3/4 Teaspoon | |
| Salad oil | 1/3 Cup (16 tbs) | |
| 1 cup buttermilk or milk | ||
| Unsweetened chocolate | 2 Ounce, melted | |
Directions
Heat oven to 350°.
Grease and flour baking pan, 13x9x2 inches, or 2 round layer pans, 8 or 9x 1 1/2 inches.
In small mixer bowl, beat egg whites until foamy.
Beat in 1/2 cup of the sugar, 1 tablespoon at a time; continue beating until very stiff and glossy.
Set meringue aside.
Measure remaining sugar, the flour, salt and soda into large mixer bowl.
Add oil and half the buttermilk; beat 1 minute on high speed, scraping bowl.
Add remaining buttermilk, the egg yolks and chocolate; beat 1 minute, scraping bowl occasionally.
Fold in meringue.
Pour into pan(s).
Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool.
If desired, frost cake with Cherry Butter Frosting.
Grease and flour baking pan, 13x9x2 inches, or 2 round layer pans, 8 or 9x 1 1/2 inches.
In small mixer bowl, beat egg whites until foamy.
Beat in 1/2 cup of the sugar, 1 tablespoon at a time; continue beating until very stiff and glossy.
Set meringue aside.
Measure remaining sugar, the flour, salt and soda into large mixer bowl.
Add oil and half the buttermilk; beat 1 minute on high speed, scraping bowl.
Add remaining buttermilk, the egg yolks and chocolate; beat 1 minute, scraping bowl occasionally.
Fold in meringue.
Pour into pan(s).
Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool.
If desired, frost cake with Cherry Butter Frosting.
Chef
