Spice Chiffon Cake

Preparing the Dessert

• Move oven rack to lowest position and preheat to 325° Separate the egg whites from the yolks; avoid getting any of the yolk mixed up in the egg whites.
• In a large bowl, sift flour, sugar, baking powder, salt, nutmeg, allspice and cloves.
• Make a well in the center of the mixture. Add oil, egg yolks, cold water and vanilla. With spoon, beat just until smooth; set aside.
• In bowl of stand mixer fitted with whisk attachment, at high speed, beat egg whites and cream of tartar until stiff peaks form when beater is slowly raised.
• With wire whisk or rubber scraper, using an under-and-over motion, gently fold one-third of the egg yolk mixture at a time into egg whites, folding just until blended. Scrape the bottom of the bowl to ensure the batter is evenly mixed.
• Pour into ungreased 10-inch angel food (tube) cake pan; bake at 325°F for 55 minutes then bake at 350°F for 15 minutes. Bake until cake tester inserted in center comes out clean.
• Immediately invert pan over neck of bottle; let cake cool completely – about 1 ½ hours.
• When cool, gently run a knife around the edges of the pan to release the cake; remove. Serve plain, or frost as desired.