Peanut Butter Chiffon Cake Recipe

Name: Peanut Butter Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, separated; 2 1/4 c. flour; 1 tsp. salt; 1 c. brown sugar; 1/3 c. vegetable oil; 1/2 c. sugar; 3 tsp. baking powder; 1/4 tsp. baking soda; 1/2 c. peanut butter; 1 1/4 c. milk

Servings: persons

1
Heat oven to 350u00b0.
2
Grease and flour 2 layer pans, 8 or 9-inches, or oblong pan (13 x 9 1/2 x 2-inches).
3
Beat egg whites until fluffy.
4
Gradually beat in sugar; continue beating until stiff and glossy.
5
Set meringue aside.
6
Measure flour and blend with baking powder, soda and salt.
7
Set aside.
8
Mix together oil, brown sugar and peanut butter.
9
Add this and half the milk to flour mixture.
10
Beat 1 minute.
11
Scrape bottom and sides of bowl often. Add remaining milk and egg yolks.
12
Beat 1 minute.
13
Fold in meringue.
14
Bake layers 30 to 35 minutes, oblong 40 to 45 minutes. Cool and ice cake.

1309

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, separated, 2 1/4 c. flour, 1 tsp. salt, 1 c. brown sugar, and more.

Yes, Peanut Butter Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Chiffon Cake

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