Lovelight Chiffon Yellow Cake
Ingredients
2 large eggs; separated
1 1/2 C. sugar
2 1/4 C. cake flour; sifted
3 tsp. baking powder
1 tsp. salt
1/3 C. oil
1 C. milk
1 1/2 tsp. vanilla extract
Cooking Instructions
Heat over to 350 degrees. Lightly oil and dust with flour two round 8 or 9-inch layer pans. Beat egg whites until frothy. Gradually beat in 1/2 C. of sugar. Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking powder and salt into another bowl. Add Wesson oil, half the milk and vanilla. Beat one minute, medium speed on a mixer, or 150 strokes by hand. Scrape sides and bottom of bowl constantly. Add remaining milk and egg yolks, then beat one minute more, scraping the sides of bowl constantly. Fold in meringue. Pour into prepared pans. Bake layers for 30-35 minutes. Cool then frost with frosting of your choice. Turn into greased and floured 10-inch tube pan. Bake 60 to 65 minutes, then turn out of pan and cool completely on a wire rack. In a small bowl, beat sugar with butter, orange peel, and enough orange juice to make a slightly runny orange glaze. Cover top of cake with the glaze and decorate with orange slices.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)