Spice Chiffon Cake

Missy Wimpelberg

By
@MWimpelberg

I have been making this cake for 17 years. I got this from a family friend. She was an elderly lady at that time. She had never shared this recipe with anyone. I can not tell you how wonderful this cake is. It is so moist. We have been making this cake for the holidays ever since. I am not sure if she is still living or not, but I am so THANKFUL, that she shared this with me so long ago. My family LOVES it and I take one to work every year, and it is gone in a heartbeat.


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

55 Min

Ingredients

STEP 1 (MIX IN GLASS BOWL)

2 c
flour
1 1/2 c
sugar
3 tsp
baking powder
1 tsp
salt
1 tsp
cinnamon
1/2 tsp
nutmeg
1/2 tsp
allspice, ground
1/2 tsp
cloves

STEP 2

MAKE A WELL AND ADD:

1/2 c
cooking oil
7
unbeaten egg yolks (keep whites for below)
3/4 c
cold water

STEP 3 (SEPERATE GLASS BOWL)

1/2 tsp
cream of tartar
1 c
egg whites

Directions Step-By-Step

1
For step 3: beat until whites are stiff peaks (do not under beat).
2
Pour egg yolk mixture over whites, use rubber scraper - mix gently.
3
Pour in ungreased tube pan, bake at 325 degrees for 50 -55 minutes. When done turn pan upside down to cool (on a coke bottle).
4
Icing:
Melt 1/2 cup shortening - remove from heat
Blend in 2 1/2 tbsp flour and 1/2 tsp salt
Slowly stir in 1/2 cup milk
Bring to boil (over medium heat) for 1 minutes: mixture will curl) stirring constantly.

Remove from heat and stir 1/2 cup dark brown sugar (packed)
Add 2 cups sifted powdered sugar, 1 cup chopped pecans, 1 tsp vanilla.
**If still runny, set pan in cold water until it starts getting thick, then put on cake quickly.

About this Recipe

Course/Dish: Cakes