Chiffon Layer Cake

Name: Chiffon Layer Cake
Yield: Makes one 9-inch cake layer
Ingredients: 1 cup (7 ounces; 198 grams), sugar; 1 1/4 cups (5 ounces; 142 grams), cake flour; 1 1/2 teaspoons, baking powder; 1/4 teaspoon, salt; 5 , large eggs (2 whole, 3 separated), room temperature; 6 tablespoons, unsalted butter, melted and cooled; 2 tablespoons, water; 2 teaspoons, vanilla extract

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Appears in Cook's Country June/July 2014

Desserts or Baked Goods

Our Chiffon Layer Cake is light, moist, and tender, yet still has enough structure.

SERVESMakes one 9-inch cake layer

TIME1¼ hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

Chiffon cake has the airy texture of angel food cake with the richness of pound cake, but the original recipe is full of complicated, time-consuming steps. We eliminated the unnecessary step of sifting the dry ingredients to make our recipe...

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