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Heavenly Chiffon Cake
Bake: 1 hr at 325°F
Ingredients
- 2 1/4 cups sifted cake flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/2 cup cooking oil
- 7 egg yolks
- 3/4 cup cold water
- 7 egg whites
- 1/2 teaspoon cream of tartar
- Browned Butter Icing (see recipe below)
- 1/2 cup sliced almonds or chopped nuts
Directions
1. In a large mixing bowl, mix flour, sugar, baking powder, cinnamon, salt, nutmeg, allspice, and cloves. Make a well in the center of the mixture Add oil, yolks, and water. Beat with electric mixer on low to medium speed until combined. Beat on high speed for about 5 minutes or until satin smooth. Set aside.
2. Thoroughly wash beaters. In a very large mixing bowl, beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Pour batter in thin stream over egg whites; gently fold together.
3. Pour batter into an ungreased 10-inch tube pan. Place pan on a baking sheet or pizza pan. Bake in a 325 degree F oven for 60 to 65 minutes or until top springs back when lightly touched. Immediately invert cake in pan. Cool completely.
4. Gently loosen sides of cake from pan with a spatula or knife. Invert cake over a serving plate and remove pan. Drizzle with Browned Butter Icing and sprinkle with nuts.
Ingredients
- 3 tablespoons butter
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla
- 3 to 4 tablespoons milk
Directions
In a small saucepan, heat butter over medium-low heat for about 15 minutes or until browned. Remove browned butter from heat. Place sifted powdered sugar in a medium bowl. Stir in browned butter, vanilla, and milk until icing consistency.
