Spicy Chiffon Cake
From Farm Journal's Country Fair Cookbook
Ingredients:
Note: I had just received an order from Penzey's in which contained a jar of Cake Spice. I used that in lieu of the spices listed.
Instructions:
Makes 12 servings.
For me, the cupcakes turned out to be a little dense on the outside yet spongy on the inside.
In short, I miss Autumn.
From Farm Journal's Country Fair Cookbook
Ingredients:
- 2 cups sifted flour
- 1 1/2 cups sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 1/2 tsp. ground cloves
- 1/2 cup cooking oil
- 7 eggs, separated
- 3/4 cup cold water
- 1/2 tsp. cream of tartar
Note: I had just received an order from Penzey's in which contained a jar of Cake Spice. I used that in lieu of the spices listed.
Instructions:
- Sift together flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice and cloves into a bowl.
- Make a well in the center.
- Add egg, oil, egg yolks and water.
- Beat with electric mixer at low speed 1 minute. (Or beat with spoon until smooth.)
- Beat egg whites and cream of tartar until stiff peaks form.
- Gradually pour egg yolk mixture over whites, folding just until blended.
- Pour into ungreased 10" tube pan. Cut through batter with a spatula.
- Bake in 325°F oven for 55 minutes, then increase heat to 350°F and bake 10 to 15 minutes more or until cake tests done.
- Invert tube pan on funnel or bottle to cool.
- When completely cooled, remove from pan.
- Frost as desired.
Makes 12 servings.
For me, the cupcakes turned out to be a little dense on the outside yet spongy on the inside.
In short, I miss Autumn.