Skip to Content
Menu

Spice Chiffon Cake

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Aug 14, 2006
  • Save
  • Share
  • Jump to Recipe
Light-textured and full of fragrant spices, this recipe is a nice change from the usual citrus-flavored chiffon cakes.

Spice Chiffon Cake

  • Prep Time 25 min
  • Total 3 hr 30 min
  • Servings 16
  • Ingredients 17
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Cake

  • 7 egg whites
  • 1/2 teaspoon cream of tartar
  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 7 egg yolks

Classic Vanilla Glaze

  • 2 cups powdered sugar
  • 1/3 cup butter or margarine, melted
  • 1 1/2 teaspoons vanilla
  • 2 to 4 tablespoons hot water
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.

Nutrition

315 Calories
13 g Total Fat
4 g Protein
46 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
315
Calories from Fat
115
Total Fat
13 g
Saturated Fat
4 g
Cholesterol
105 mg
Sodium
260 mg
Potassium
60 mg
Total Carbohydrate
46 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved