Spice Chiffon Cake
Source of Recipe
Betty Crocker
List of Ingredients
2 cups Gold Medal® all-purpose flour
1 1/2 cups 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
7 egg whites
1/2 teaspoon cream of tartar
Classic Vanilla Glaze (See Below)
Recipe
1. Move oven rack to lowest position. Heat oven to 325°F. Mix flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice and cloves in large bowl. Beat in water, oil and egg yolks with electric mixer on low speed until smooth.
2. With clean beaters, beat egg whites and cream of tartar in large bowl on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased angel food cake pan (tube pan), 10x4 inches.
3. Bake 55 minutes. Increase oven temperature to 350°F. Bake about 10 minutes longer or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife of long metal spatula; remove from pan. Spread Vanilla Glaze over top of cake, allowing some to drizzle down side.
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Classic Vanilla Glaze
2 cups powdered sugar
1/3 cup butter or margarine, melted
1 1/2 teaspoons vanilla
2 to 4 tablespoons hot water
1. Mix powdered sugar, butter and vanilla. Stir in water, 1 tablespoon at a time, until smooth and consistency of thick syrup.
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