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SPICED CHIFFON CAKE




Source of Recipe


Vera Woodward, Carmichael, California as shown in "Taste of Homes" Family Favorites 10th Anniv. Cookbook






List of Ingredients



• 1-1/2 cups Sugar
  
• 2 cups All-purpose Flour
  
• 1 Tblsp Baking Powder
  
• 1 tsp Salt
  
• 1 tsp ground Cinnamon
  
• 1/2 tsp ground Allspice
  
• 1/2 tsp ground Cloves
  
• 1/2 tsp ground Nutmeg
  
• 3/4 cup cold Water
  
• 1/2 cup Vegetable Oil
  
• 7 eggs, separated
  
• 1/2 tsp Cream Of Tartar
  
• GLAZE:
  
• 2 Tblsp Butter or Margarine
  
• 1 Tblsp All-purpose Flour
  
• 1/8 tsp Salt
  
• 1/4 cup Milk
  
• 1/4 cup packed Brown Sugar
  
• 1/4 tsp Vanilla Extract
  
• 1 cup Confectioners Sugar
  
• Chopped Walnuts
  






Instructions



1. In a large mixing bowl, combine sugar, flour, baking powder, salt, cinnamon, allspice, cloves and nutmeg. Add water, oil and egg yolks. Beat on low speed just until combined. Increase speed and beat until smooth. Set aside.
   
2. Whip egg whites with cream of tartar until stiff peaks form; fold into batter. Pour into an ungreased 10-in tube pan. Bake at 325 F for 70 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Remove cake from pan.
   
3. For glaze, melt butter in a saucepan. Blen in flour and salt. Add milk all at once, stirring constantly. Bring to a boil; cook and stir until thick and bubbly. Remove from the heat; beat in brown sugar and vanilla. Add confectionser's sugar; mix until smooth. Drizzle over cake. Sprinkle with nuts.
   






Final Comments


YIELD: 12 Servings