Spiced Chiffon Cake Recipes

SPICED CHIFFON CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, allspice, cloves and nutmeg. Add the water, oil and egg yolks. Beat on low speed just until combined. Increase speed and beat until smooth. Set aside. , In a small bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Pour into an ungreased 10-in. tube pan. Bake at 325° for 70 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. , Remove cake from pan. For glaze, melt butter in a small saucepan. Whisk in flour and salt until smooth. Add milk all at once, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat; whisk in brown sugar and vanilla. Add confectioners' sugar; whisk until smooth. Drizzle over cake. Sprinkle with nuts.

MOIST, TENDER SPICE CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

SPICE CHIFFON CAKE

Steps:

• Move oven rack to lowest position. Heat oven to 325°F. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form.
• In another large bowl, mix flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Add water, oil and egg yolks; beat with electric mixer on low speed until smooth. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch angel food (tube) cake pan.
• Bake 55 minutes. Increase oven temperature to 350°F. Bake about 10 minutes longer or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Run knife or long metal spatula around side of pan to loosen cake; remove from pan.
• In medium bowl, mix powdered sugar, butter and vanilla. Stir in water, 1 tablespoon at a time, until smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down side.

SPICE CHIFFON CAKE

Steps:

• In large mixing bowl sift together well the flour, sugar, baking powder, salt and spices. Make a well (hole) in the mixture and stir in order the following: oil, egg yolks and water. Beat until smooth.
• In separate bowl, beat until very stiff the egg white and cream of tarter. It is very important to not under beat. Pour the egg yolk mixture over the egg whites and gently fold to incorporate the two mixtures together well. Use large rubber scraper/spatula for this job.
• Spoon into an ungreased 10 inch tube pan (with removable bottom). Bake in preheated 325ºF oven approximately 50 minutes or until wooden pick inserted comes out clean. Removed from oven and invert on bottle until completely cooled.
• To prepare the frosting: In medium sauce pan melt the oleo and blend in flour, salt. Stir together well. Slowly add milk and bring to a boil. Add brown sugar, stirring constantly. Remove from heat. Stir in sifted powdered sugar; now beat until creamy. Add vanilla & peanut butter blending well.
• Remove cake from pan and frost.

SPICE CHIFFON CAKE

Steps:

• 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.