Yellow Chiffon Layer Cake for Basic Mousse

Submitted 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"

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 1 8inch layer 4 layer

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.

Reviews

[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.

 

[sweetybaby]

I made this two weeks ago, and found that the cake sank as it cooled.I halved the recipe and still the batter was good enough for 2 8 inch round pans.I have given it 4 stars based on the recipe itself.But,With my experience from baking for some years now,I would suggest the following changes: 1.Donot grease the sides of the pan.The whites need to rise up and greasing the sides won't help.Greasing the base is enough. 2.Divide this batter into four 8 inch round pans so that the cake keeps its shape and does not fall in the centre as mine did. 3.As soon as you take the cake out of the oven,put the pan up side down on a cooling rack to cool until it is just warm to the touch or better still,completely cool.then,slide a butter knife or something and run it around the cake.Take out and decorate as you like. Other than that,the cake is very good, but not much flavour in itself which is understandable.give it some good fillings and you are good to go.