Spicy Butterscotch Chiffon Cake
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Double acting baking powder||3 Teaspoon|
|Light brown sugar||2 Cup (32 tbs) (Domino)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Egg whites||1 Cup (16 tbs) (At Room Temperature)|
|Cream of tartar||1⁄2 Teaspoon|
Sift together flour, baking powder, salt and spices in large mixing bowl.
Stir sugar into mixture.
Make a well in dry ingredients; add oil, yolks, water and extract.
Beat thoroughly until sugar is dissolved and batter is smooth.
Place egg whites in large mixing bowl.
Sprinkle cream of tartar on whites.
Beat at highest speed until whites stand in peaks but are not dry.
Gradually fold batter into beaten egg whites, turning mixture over lightly from bottom with rubber spatula until well blended.
Do not stir or overmix.
Turn into ungreased 10-inch tube pan.
Bake in slow 325°F oven, for 80 to 85 minutes until cake springs back when touched lightly.
Invert pan on funnel or suspend over cooling rack.
Allow cake to hang until cool.
Remove by running a sharp thin-bladed knife around sides of pan with one long steady stroke.
Tap pan sharply until cake comes free.