Yellow Chiffon Layer Cake for Basic Mousse |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This makes a beautiful and elegant cake filled with mousse and can stand 4 layers high easily. It freezes well in summer and tastes like an ice cream cake when the mousse is still semi-frozen Ingredients:
6 egg whites |
1 1/2 cups sugar |
4 egg yolks |
1/2 cup vegetable oil |
1/2 cup water |
1 teaspoon vanilla |
1 1/2 cups flour |
3 teaspoons baking powder |
1 dash salt |
Directions:
1. Preheat oven to 350degrees F.
2. Grease the bases of four 8 inch pans,donot grease sides.
3. You will need three bowls (two large, one small).
4. Beat egg whites until soft peaks form.
5. Gradually add 1/2 cup sugar while continuing to beat until very stiff in large bowl of mixer.
6. Mix egg yolks, oil, water, and vanilla together in a small bowl.
7. Sift together the dry ingredients into the other large bowl- 1 cup sugar, flour, baking powder, and salt.
8. Add the egg yolk mixture to the dry ingredients.
9. Mix well.
10. Fold in stiffly beaten egg whites and gently incorporate.
11. Pour into prepared pans.
12. Bake at 350 degree for about 25 minutes, well risen and top springs back in the center.
13. Turn baking pan onto a rack immediately and let cool.Run a knife through the sides and take out from pan.
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