Cider Spice Chiffon Cake

Name: Cider Spice Chiffon Cake
Yield: Serves 10 to12
Cuisine: American
Ingredients: 5 , large eggs, separated; 1 teaspoon, cream of tartar; 1 1/4 cups (8¾ ounces), sugar; 1 1/3 cups (5⅓ ounces), cake flour; 2 teaspoons, baking powder; 1/2 teaspoon, salt; 1 teaspoon, ground cinnamon; 1/2 teaspoon, ground allspice; 3/4 cup, apple cider; 1/2 cup, vegetable oil; 1 tablespoon, vanilla extract; 3 tablespoons, apple cider; 2 tablespoons, cream cheese, softened; 1/4 teaspoon, ground cinnamon; 1/8 teaspoon, ground allspice; 1 1/2 cups (6 ounces), confectioners' sugar

1 comment

Appears in Cook's Country August/September 2010

Desserts or Baked Goods

American

Cakes

SERVES10 to12

TIME2 hours, plus 3 hours cooling

WHY THIS RECIPE WORKS

The original recipe for Cider Spice Chiffon Cake insisted that we beat the egg whites to very stiff peaks, but this led to pockets of cooked egg whites in the cake. We found eggs beaten to soft peaks and fortified with extra cream of tartar...

This is a members' feature.