Esta es una exhibición prevé de cómo se va ver la receta de 'Two Egg Chiffon Cake' imprimido.

Receta Two Egg Chiffon Cake
by CookEatShare Cookbook

Two Egg Chiffon Cake
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 10

Ingredientes

  • 2 Large eggs, separated
  • 1 1/2 c. sugar
  • 2 1/4 c. sifted flour
  • 1 teaspoon salt
  • 1/3 c. salad oil
  • 1 c. lowfat milk
  • 1 1/2 teaspoon vanilla

Direcciones

  1. Set oven for moderate 350 degrees. Beat egg whites till frothy; gradually beat in 1/2 c. of the sugar. Continue beating till very stiff and glossy; set aside.
  2. Mix and sift remaining sugar, flour, baking pwdr, and salt. Add in oil, 1/2 c. lowfat milk, and vanilla to the dry ingredients. Beat 1 minute. Mix in egg white mix.
  3. Spoon into two greased and floured deep 8-inch layer cake pans or possibly 2 (9-inch) layer cake pans. Bake 30-35 min. Cold on rack. The deep 8-inch layers may be cut crosswise to make 4 layers, if you like.