I was going to make a Chiffon Hotcake, but I thought why not try make a Chiffon Cake with 2 Large Eggs. And I did. It turned out Great!
7 inch Aluminum Chiffon Cake Pan
2 Large eggs separated in two bowls
1/4 C Sugar for Egg White to make Meringue
Scant 1/4 C Sugar for Egg Yolks mixture with all of the followings
15 ml Avocado Oil
70 ml Lactose Free Low-Fat Milk
1 tsp Hot Chocolate
6 moundful TBsp Flour - Shifted and add to the egg yolk mixture
Handful of Golden Raisins - add to the batter at the end.
Beat egg whites until frothy, then, slowly add sugar. Beat until stiff peak forms.
Take some milk and mix 1 tsp of Hot Chocolate well. Add to and mix into Egg Yolks with avocado oil, milk. Add shifted unbleached, nonbromated, flour.
Preheat oven to 325'F
Add some meringue into egg batter and fold well.
Then, add 1/3 more meringue and mix. Repeat until all meringue is mixed in.
Slowly pour the batter into angel food cake pan.
Sprinkle the top with golden raisins.
Bake till tester comes out clean. About 40 min. But check at 35 min. as it is smaller than the usual 10 inch size angel food cake pan chiffon cake.
Transfer to sheet pan upside down right after removing from oven.
Unmold and serve.