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Spice Chiffon Cake
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Prep Time:
25 minutes
Total Time:
3 hours 30 minutes
Spiced chiffon cake with a delicate texture and aromatic flavors, a delightful twist on traditional citrus cakes.
Ingredients:
  • 7 egg whites
  • 1/2 teaspoon cream of tartar
  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 7 egg yolks
  • 2 cups powdered sugar
  • 1/3 cup butter or margarine, melted
  • 1 1/2 teaspoons vanilla
  • 2 to 4 tablespoons hot water
Instructions:
  • Preheat oven to 325°F and position the rack at the lowest level. In a large bowl, use an electric mixer on high speed to beat egg whites and cream of tartar until stiff peaks form.
  • Combine flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, allspice, and cloves in a separate large bowl. Mix in water, oil, and egg yolks using an electric mixer on low speed until smooth. Gently fold the egg yolk mixture into the beaten egg whites using a rubber spatula until just blended. Pour the mixture into an ungreased 10-inch angel food (tube) cake pan.
  • Bake for 55 minutes at the current temperature. Raise oven temperature to 350°F and bake for an additional 10 minutes or until the top bounces back when lightly touched. Invert the pan onto a heatproof funnel or bottle immediately. Let the cake cool hanging for about 2 hours until completely cool. Run a knife or spatula around the sides of the pan to release the cake and carefully remove from the pan.
  • Combine powdered sugar, butter, and vanilla in a medium bowl. Gradually add water, one tablespoon at a time, until the glaze is smooth and thick like syrup. Pour the glaze over the cake, letting it cascade down the sides deliciously.

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