Spiced Chiffon Cake
"Chiffon cake combines the moist richness of a butter cake with the lightness of a sponge cake. Fun Fact: Harry Baker, an L.A. insurance salesman who baked for private Hollywood parties, developed the chiffon cake in the1920s. The mystery ingredient, new to baking, was salad oil or cooking oil, instead of butter. He kept the secret for 20 years before selling the recipe in 1947...."
INGREDIENTS
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2 1/4 cups cake flour
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1 tablespoon baking powder
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1 teaspoon salt
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1/2 teaspoon allspice, ground
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1/2 teaspoon cinnamon, ground
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1/2 teaspoon cloves, ground
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1/2 teaspoon nutmeg, ground
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2 cups firmly packed C&H® Golden Brown Sugar
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1/2 cup vegetable oil
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5 large egg yolks, at room temperature
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3/4 cup water
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2 teaspoons vanilla extract
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1 cup egg whites, at room temperature (about 7-8 large eggs)
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1/2 teaspoon cream of tartar
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