Kylee Barlett, a Butler County 4-H member, earned a ribbon at the Kansas State Fair for her Spice Chiffon Cake. Try this recipe at your next dinner party. You might also like our Sugar-Free Fruit Cake Bars!
Prep Time 15 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 1cake, 16 servings
Baking Temp 325 °F
Equipment
Large bowl
Sifter
Spoon
Standing Mixer
Wire whisk or rubber scraper
10-inch angel food cake pan
Ingredients
7largeeggs, separated, at room temperature
2cupsall-purpose flour
1 1/2cupsgranulated sugar
3teaspoonsbaking powder
1teaspoonsalt
½teaspoonground nutmeg
½teaspoonground allspice
½teaspoonground cloves
½cupvegetable oil
¾cupcold water
1teaspoonvanilla extract
½teaspooncream of tartar
Instructions
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.