spice chiffon cake

(1 rating)
Recipe by
Missy Wimpelberg
Franklin, TN

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.

(1 rating)
yield 8 -10
prep time 20 Min
cook time 55 Min

Ingredients For spice chiffon cake

  • 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

How To Make spice chiffon cake

  • 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.

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