Spice Chiffon Cake
- Preparation time: 20 minutes
- Baking time: 55 minutes
- Cooling time: 1½ hours
- Total Time: Approximately 3 hours
Ingredients
Tube Pan:
- 1 ungreased 10-inch tube pan with a removable bottom
Dry Ingredients:
- 2 cups all-purpose flour (or 2¼ cups cake flour)
- 1¼ cups sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 teaspoon salt
Moist Ingredients:
- 7 large egg yolks (use 5 egg yolks with cake flour)
- ¾ cup cold water
- ½ cup vegetable oil
- 1 teaspoon vanilla
Egg Whites:
- 8 large egg whites (about 1 cup)
- ½ teaspoon cream of tartar
- ¼ cup sugar
Glaze:
Ingredients
(serves 4)
Section
Instructions
-
Preheat oven to 325°.
- Have ungreased 10-inch tube pan with a removable bottom ready.
- In a medium bowl whisk dry ingredients; set aside.
- Separate the eggs: egg whites in a large mixing bowl and egg yolks in a separate large work bowl (discard remaining yolks). Click here for step-by-step instructions on how to separate eggs.
- Set the bowl with the 8 egg whites aside.
- Add water, oil, and vanilla to the egg yolks and beat on high speed until smooth.
- Add the dry ingredients to the egg yolk mixture and beat on low until smooth; set aside.
- Add ½ teaspoon cream of tartar to the the bowl with the 8 egg whites.
- With clean beaters, beat together the egg whites and cream of tartar until soft peaks form.
- Beating on high speed, gradually add ¼ cup sugar to the egg white mixture.
- Beat the egg white and sugar mixture until the peaks are stiff but not dry.
- Use a rubber spatula to gently fold ¼ of the egg whites into the batter, repeating until all of the egg whites are folded in.
- Using a spatula, gently transfer the batter into the tube pan and spread evenly.
- Bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean; 55 to 65 minutes.
- Once baked, invert the cake immediately to prevent it from sinking.
- Cool upside down until completely cool; at least 1½ hours. If your tube pan does not have feet, place the tube over a bottle neck. If tipsy place a few overturned mugs or bowls under the pan for stability.
- To remove the cake from the funnel pan, first slide a straight edged metal spatula or knife around perimeter of pan, pressing the knife against the pan to avoid tearing the cake.
- Once the sides are completely released, press the removable bottom of the pan away from the side.
- With your hand gripped around the top portion of the funnel, pull the funnel with the cake out of the pan.
- Place the flat "bottom" part of the tube on a flat surface.
- Slide the metal spatula or knife under the cake to detach it from the bottom of the tube.
- Invert the tube and allow the cake to drop onto a serving platter.
- Prepare the creamy glaze.
- Spread the creamy glaze over the top of the cake and spread evenly so that it drizzles down the sides of the cake.
- Gently slice the cake with a serrated knife and serve.
Comments
Serves 8 to 10.