Zutaten für Yellow Chiffon Layer Cake For Basic Mousse
- 8 large egg whites
- 1 1/2 cups (300g) granulated sugar
- 8 large egg yolks
- Vegetable Oil
- 1/2 cup (120ml) water
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
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Zubereitung von Yellow Chiffon Layer Cake For Basic Mousse
- Preheat oven to 350°F (175°C).
- Grease the bottoms of four 8-inch round cake pans. Do not grease the sides.
- Gather three mixing bowls.
- In a large bowl, beat 8 large egg whites until soft peaks form.
- Gradually add 1/2 cup (100g) granulated sugar, continuing to beat until stiff, glossy peaks form.
- In a medium bowl, whisk together 8 large egg yolks, 1/2 cup (120ml) vegetable oil, 1/2 cup (120ml) water, and 1 teaspoon vanilla extract.
- In a separate large bowl, sift together 1 1/2 cups (180g) all-purpose flour, 1 cup (200g) granulated sugar, 3 teaspoons baking powder, and 1/2 teaspoon salt.
- Add the egg yolk mixture to the dry ingredients and mix until just combined.
- Gently fold in the stiffly beaten egg whites in three additions, being careful not to deflate the batter.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are lightly golden.
- Immediately invert the cakes onto a wire rack to cool completely.
- Once cooled, run a thin knife around the edges of each cake to loosen before removing from the pans.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
1210g
Fat
101g
Carbs
150g
