Chiffon Cake with Cream-O Buttercream Recipe

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Sift together cake flour, baking powder, sugar and salt in a bowl. Set aside. 

In another bowl, using balloon whisk, mix egg yolks, oil, milk, and vanilla. Gradually add the dry ingredients to the wet ingredients until well incorporated. Set aside. 

Using an electric mixer, make a meringue by beating egg whites until it doubles in volume. Add powdered sugar and continue whisking until stiff peaks.

Slowly fold in 1/3 of the meringue to lighten the cake batter, then fold in another 1/3. Then transfer the mixed batter into the egg whites to fold the rest of egg whites.

Divide the batter evenly into two 6-inch aluminum pans. Bake in the preheated oven for 25-30 minutes or until toothpick inserted in the center comes out clean. Let it cool upside down.

Make the Cream-o buttercream: In a double boiler, whisk egg whites and sugar together over simmering water until all sugar granules have melted. Transfer mixture to a mixing bowl and cool completely. Once cooled, using an electric mixer, whip the mixture on meduim-high speed until stiff and mixture doubles in volume. Add butter a few cubes at a time while beating, until fully combined. Add crushed Cream-o cookies and continue beating (the buttercream will start to loosen so chill it first before using).

Using a serrated knife, cut each cake layer to make 4 equal layers. Spread a generous amount of buttercream on the first layer, then top with the second layer. Repeat until the four layers are stacked. Cover the cake with the rest of the buttercream, use the remaining crushed Cream-o cookies to decorate your cake.