Cinnamon-Nut Chiffon Cake Recipe - bhaarat recipe

THIS IS A SIMPLE WAY to add a satisfying flavour to a plain chiffon cake. Chop the nuts finely so they won’t weigh down your batter. But take care, if you are chopping the nuts in a food processor, that they don’t become oily, which will compromise the meringue and prevent your cake from rising fully.

image by foodelicacy.com

Ingredients

Serves 8 to 10 

1 1⁄3 cups cake flour 

2 teaspoons baking powder 

1 1⁄2 teaspoons ground cinnamon 

1⁄4 teaspoon ground cloves 

1⁄2 teaspoon salt 7 large eggs, 5 separated, 2 left whole 

1 1⁄2 cups sugar 

1⁄2 cup vegetable oil 

1 teaspoon pure vanilla extract 

2⁄3 cup water 

1⁄2 cup finely chopped walnuts or pecans 

1⁄4 teaspoon cream of tartar

How to make Cinnamon-Nut Chiffon Cake?

1. Preheat the oven to 325°F. Have ready a 9-inch ungreased angel food tube pan with a removable bottom. 

2. Combine the flour, baking powder, cinnamon, cloves, and salt in a medium bowl and whisk thoroughly to break up any lumps. Set aside. 

3. Place the egg yolks and whole eggs in a large mixing bowl and beat on medium-high speed until lightened in colour, about 3 minutes. With the mixer running, add 1 cup sugar in a slow, steady stream and continue to beat until the mixture is light and increased in volume, about 5 minutes longer. With the mixer still running, slowly pour in the oil and continue to beat for 1 minute longer. Stir in the vanilla. 

4. With the mixer on low speed, add 1⁄3 of the flour mixture, then 1⁄2 of the water, then the remaining flour mixture, scraping down the bowl once or twice as necessary. Stir in the nuts. 

5. With clean beaters and using a clean mixing bowl, whip the egg whites on medium speed until frothy. Add the cream of tartar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 1⁄2 cup sugar in a slow, steady stream and whip until the whites hold stiff peaks. 

6. Fold 1⁄4 of the yolk mixture into the whites to lighten. Then fold the whites into the yolk mixture, gently but thoroughly. Pour the batter into the tube pan and smooth the top with a rubber spatula. Bake the cake until it is golden brown and the top springs back when you touch it, 55 minutes to 1 hour. 

7. Remove the pan from the oven. If your pan has feet, invert the pan onto a heatproof surface and allow it to cool. If your pan doesn’t have feet, invert 4 heatproof drinking glasses on the counter and rest the inverted pan on top of the glasses to allow air to circulate around the cake while it cools. Let the cake cool in the pan completely, about 2 hours. 

8. To remove the cake from the pan, run a sharp paring knife around the edges, being careful to leave the golden crust intact. Remove the sides of the pan. Invert the cake onto a serving platter. Run the paring knife under the removable bottom of the pan and lift it off the cake. Slice and serve. 

9. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Using Leftover Egg Yolks 

AFTER BAKING QUITE A FEW angel food cakes while working on this article, I came up with a good list of recipes to help use up my extra egg yolks. In addition to baking a Rich Yellow Loaf Cake, you could make any of the following: Crème Anglaise A custard sauce that’s delicious served alongside the cake. Be very efficient and serve it with your angel food cake. Crème Brûlée A typical recipe calls for 1 egg yolk per serving. Eggnog 12 egg yolks and 2 quarts of half-and-half will get you 8 servings of Christmas cheer. For optimum enjoyment, don’t think about cholesterol. Mayonnaise Homemade mayonnaise can be flavoured with garlic, spices, or herbs and has a million different uses.