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Spiced Chiffon Cake |
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Serves: 12
Print this Recipe
Vera Woodward, Carmichael, California
1-1/2 cups sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3/4 cup water
1/2 cup vegetable oil
7 eggs, separated
1/2 teaspoon cream of tartar
GLAZE:
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/4 cup milk
1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1 cup confectioners' sugar
Chopped walnuts
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. 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° for 70 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Remove cake from pan. For glaze, melt butter in a saucepan. Blend 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 confectioners' sugar; mix until smooth. Drizzle over cake. Sprinkle with nuts.
© Copyright Reiman Publications, 1993-1997
Spiced Chiffon Cake comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!
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