Cinnamon Chiffon Cake
List of Ingredients
9 ounces (2-1/4 cups) cake flour
1-1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 cup canola or corn oil
7 large eggs, separated
3/4 cup water
2 teaspoons vanilla extract
Pinch of cream of tartar
2 tablespoons confectioners' sugar mixed with 1/2 teaspoon ground cinnamon for dusting
Recipe
1. Heat the oven to 325 degrees F. Have ready a 9-1/2 or 10-inch tube pan with sides at least 3-3/4 inches high.
2. In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, salt, and cinnamon. Make a well in the center and put in the oil, egg yolks, water, and vanilla. Beat the mixture on medium speed until smooth and thick and it turns a light tan color, at least 3 minutes. Set aside.
3. In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy. Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture. Slowly pour in the remaining 1/2 cup sugar, about 2 tablespoons at a time, and beat the mixture until soft peaks form.
4. With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture. Gently fold in the remaining egg whites until no white streaks remain.
5. Pour the batter into the tube pan, spreading it evenly. Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 10 minutes. Any cracks that form on the top should look dry.
Though plain looking, this cake packs a ton of flavor.
Serves twelve to fourteen.
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