GOLDEN SPICE CHIFFON CAKE – The Queen of Cakes

 

Once dubbed “the Queen of Cakes“, chiffon cakes are known for showing off. Chiffon cakes are a mix of a butter cake and a foam cake (e.g. angel food). They are high and very light, very moist, fairly low calorie, and a joy to frost and decorate.

When first developed by home economists in 1947, homemakers were pleased with this new type of cake – lighter than a butter cake – there is no butter, just a mix of vegetable oil and a liquid: water, coffee, fruit juice. Chiffon cakes are lower in saturated fats, so are healthier than a butter-based cake.

Because of the oil and high amount of eggs,  they tend to not dry out or harden like a butter cake. Today’s recipe has pumpkin puree added to it, so this is a very moist cake.

Chiffon cakes use a two step mixing process. The flour, sugar, eggs, baking powder and liquids are stirred together with a spoon. Then this batter is gently folded into stiffly beaten egg whites. To get the best volume, use the freshest eggs you have.  The texture of a chiffon cake is very light and fluffy which makes it a perfect dessert at a party or dinner.

Spring is arriving (we hope!) and on a cool, rainy day like today,  I  like to put a fire in the fireplace, brew a good cup of tea and invite a neighbor in to share a slice of Myrna’s mother’s Golden Spice Cake. The cake is moist, spicy,  perfect on a rainy day. When iced with a fluffy cream cheese frosting (recipe included) or with a light 7 Minute Frosting, it’s also the perfect way to celebrate the primroses that are growing in my east garden.

INGREDIENTS:

2 cups sifted all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
7 large eggs, separated
3/4 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup water
1/2 teaspoon cream of tartar

METHOD:

Preheat oven: 325°F

1. Sift dry ingredients into large mixing bowl.
2. Separate eggs. Beat egg whites with cream of tartar until stiff. Set aside.
3. In small bowl, combine egg yolks, oil, pumpkin, water with a whisk.
4. Make a well in the dry ingredients. add liquid ingredients at once and mix with a wooden spoon until well-blended and smooth.
5. Fold the pumpkin batter carefully into the stiffly beaten egg whites with a rubber spatula.
6. Put batter into an ungreased 10 inch tube pan.
7. Bake at 325°F for 55 minutes, then raise the temperature to 350°F and bake for another 15 minutes. The top should spring back when lightly touched.
8. Invert cake over a bottle or small glass and let cool for 1 hour.
9. Loosen sides and remove from pan. Frost with cream cheese frosting:

CREAM CHEESE FROSTING:

1/4 cup soft butter or margarine

1 – 4 oz package (1/2 cup) soft cream cheese

1 teaspoon vanilla

2 cups icing sugar

1. Beat butter and cream cheese together until smooth.

2. Add vanilla and icing sugar. Beat till smooth spreading consistency.

3. Spread on cake.

 

Tags: chiffon cake, cream cheese icing, pumpkin cake, pumpkin chiffon cake, spice cake

Category: Cakes & Tortes