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Chiffon: Spice Chiffon Cake

Source of Recipe

Domino Sugar


List of Ingredients

2 1/4 cups - cake flour
1 tablespoon - baking powder
1 teaspoon - salt
1/2 teaspoon - allspice
1/2 teaspoon - cinnamon
1/2 teaspoon - cloves
1/2 teaspoon - nutmeg
2 cups - firmly packed Domino® Light Brown Sugar
1/2 cup - vegetable oil
5 - egg yolks
3/4 cup - water
2 teaspoons - vanilla
1 cup - egg whites, room temperature(about 7-8 large eggs)
1/2 teaspoon - cream or tartar



Recipe

Preheat oven to 325°F.

Sift together flour, baking powder, salt and spices in large mixing bowl. Stir in brown sugar. Make well in center of flour mixture. Add oil, egg yolks, water and vanilla. Beat thoroughly until sugar is dissolved and batter is smooth.

In a large mixing bowl beat egg whites and cream of tartar on medium-high speed until stiff peaks form but egg whites are not dry. Gradually fold batter into beaten egg whites, turning mixture over lightly from bottom with rubber spatula until well blended. Do not stir or overmix.

Pour into ungreased 10-inch tube pan. Bake 70-80 minutes or until cake springs back when touched lightly. Invert pan on funnel or suspend over cooling rack; cool thoroughly. Remove cake from pan by running a sharp thin-bladed knife around sides of pan with one long steady stroke. Tap pan sharply until cake comes free.

Makes 12 servings.

TRIVIA: Harry Baker, a Los Angeles insurance salesman, who baked for private Hollywood parties, developed the chiffon cake in the twenties. The mystery ingredient-new to cake-making was salad oil or cooking oil instead of butter. He kept the secret for 20 years before selling the recipe in 1947.