heavenly chiffon cake (tnt)
(1 rating)
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This cake is truly heavenly, with a light texture and a hint of spice.The recipe comes from my old recipes file.
(1 rating)
Ingredients For heavenly chiffon cake (tnt)
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2&1/4 cups sifted cake flour
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1&1/2 cups sugar
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1 tablespoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground allspice
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1/8 teaspoon ground cloves
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1/2 cup cooking oil
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7 egg yolks
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3/4 cup cold water
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7 egg whites
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1/2 teaspoon cream of tartar
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browned butter icing (recipe follows)
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1/2 cup sliced almonds or chopped nuts
How To Make heavenly chiffon cake (tnt)
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1In a large mixing bowl, mix flour, sugar, baking powder, cinnamon, salt, nutmeg, allspice and cloves. Make a well in the center of the mixture. Add oil, yolks and water. Beat with electric mixer on low to medium speed until combined. Beat on high speed for about 5 minutes or until satin smooth. Set aside.
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2Thoroughly wash beaters. In a very large mixing bowl, beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Pour batter in thin stream over egg whites; gently fold together. Pour batter into an ungreased 10" tube pan. Place pan on a baking sheet or pizza pan. Bake in a 325 oven for 60-65 minutes, or until top springs back when lightly touched. Immediately invert cake in pan. Cool completely. Gently loosen sides of cake from pan with a spatula or knife. Invert cake over a serving plate and remove pan. Drizzle with Browned Butter Icing and sprinkle with nuts. Makes 12 servings.
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3Browned Butter Icing: In a small pan, heat 3 tablespoons butter over medium low heat for about 15 minutes or until browned. Remove browned butter from heat. Place 2 cups sifted powdered sugar in a medium bowl. Stir in browned butter, 1 teaspoon vanilla and 3-4 tablespoons milk until icing consistency. Makes 3/4 cup.
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