Two Egg Chiffon Cake Recipe

• 2 Large eggs, separated
• 1 1/2 c. sugar
• 2 1/4 c. sifted flour
• 1 teaspoon salt
• 1/3 c. salad oil
• 1 c. lowfat milk
• 1 1/2 teaspoon vanilla

1. Set oven for moderate 350 degrees.
2. Beat egg whites till frothy; gradually beat in 1/2 c. of the sugar.
3. Continue beating till very stiff and glossy; set aside.
4. Mix and sift remaining sugar, flour, baking pwdr, and salt.
5. Add in oil, 1/2 c. lowfat milk, and vanilla to the dry ingredients.
6. Beat 1 minute.
7. Mix in egg white mix.
8. Spoon into two greased and floured deep 8-inch layer cake pans or possibly 2 (9-inch) layer cake pans.
9. Bake 30-35 min.
10. Cold on rack.
11. The deep 8-inch layers may be cut crosswise to make 4 layers, if you like.

eggs, sugar, flour, salt, salad oil, milk, vanilla

Taken from cookeatshare.com/recipes/two-egg-chiffon-cake-17499 (may not work)