Yellow Chiffon Layer Cake for Basic Mousse
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
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READY IN: 35mins
YIELD: 1 8inch layer 4 layer
UNITS: US
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DIRECTIONS
- Preheat oven to 350degrees F.
- Grease the bases of four 8 inch pans,donot grease sides.
- You will need three bowls (two large, one small).
- Beat egg whites until soft peaks form.
- Gradually add 1/2 cup sugar while continuing to beat until very stiff in large bowl of mixer.
- Mix egg yolks, oil, water, and vanilla together in a small bowl.
- Sift together the dry ingredients into the other large bowl- 1 cup sugar, flour, baking powder, and salt.
- Add the egg yolk mixture to the dry ingredients.
- Mix well.
- Fold in stiffly beaten egg whites and gently incorporate.
- Pour into prepared pans.
- Bake at 350 degree for about 25 minutes, well risen and top springs back in the center.
- 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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