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:

• 1 recipe Creamy Glaze For Bundt Cakes

Ingredients

 (serves 4)

Section

Instructions

1. Preheat oven to 325°.
2. Have ungreased 10-inch tube pan with a removable bottom ready.
3. In a medium bowl whisk dry ingredients; set aside.
4. 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.
5. Set the bowl with the 8 egg whites aside.
6. Add water, oil, and vanilla to the egg yolks and beat on high speed until smooth.
7. Add the dry ingredients to the egg yolk mixture and beat on low until smooth; set aside.
8. Add ½ teaspoon cream of tartar to the the bowl with the 8 egg whites.
9. With clean beaters, beat together the egg whites and cream of tartar until soft peaks form.
10. Beating on high speed, gradually add ¼ cup sugar to the egg white mixture.
11. Beat the egg white and sugar mixture until the peaks are stiff but not dry.
12. 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.
13. Using a spatula, gently transfer the batter into the tube pan and spread evenly.
14. Bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean; 55 to 65 minutes.
15. Once baked, invert the cake immediately to prevent it from sinking.
16. 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.
17. 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.
18. Once the sides are completely released, press the removable bottom of the pan away from the side.
19. With your hand gripped around the top portion of the funnel, pull the funnel with the cake out of the pan.
20. Place the flat "bottom" part of the tube on a flat surface.
21. Slide the metal spatula or knife under the cake to detach it from the bottom of the tube.
22. Invert the tube and allow the cake to drop onto a serving platter.
23. Prepare the creamy glaze.
24. Spread the creamy glaze over the top of the cake and spread evenly so that it drizzles down the sides of the cake.
25. Gently slice the cake with a serrated knife and serve.

Comments

Serves 8 to 10.

Categorized in

• Cakes/Cupcakes

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