Yellow Chiffon Layer Cake for Basic Mousse

READY IN: 35mins
Recipe by Gingerbee

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

Top Review by waynejohn1234

I have made an almost identical cake like this for years (my mother did too) but always used cake flour (sifted before measuring) . You need to add about 2 tbls. more. It gives (I feel) a better consistency. A previous reviewer suggested not greasing the sides of the pan NEVER nor should the bottoms be greased. The cake is turned upside down to cool completely and then eased out of the pan. This also helps avoid any sinking in the middle. It is a lovely versatile recipe and lends itself to many fillings. Have also used it as a base for fruit. Realize it is much more work than a cake mix but oh my what a difference.

Ingredients Nutrition

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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