Gingerbread Chiffon Cake
|Unsifted pastry flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cloves/1/2 teaspoon ginger||1⁄4 Teaspoon|
|Lightly packed brown sugar||3⁄4 Cup (12 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Fancy molasses||1⁄4 Cup (4 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Fine white sugar||3⁄4 Cup (12 tbs)|
Measure and sift the first eight ingredients into a large beater bowl.
Stir in the brown sugar.
Make a well in the centre and add oil, yolks, water and molasses.
Beat until smooth, scraping the bowl with a rubber spatula while mixer is in motion.
Beat whites and cream of tartar together until stiff moist peaks form, then gradually beat in white sugar a few tablespoons at a time and beat until very stiff and glossy.
Fold spice batter into the egg-white mixture and scrape into an un-greased 10-inch Angel-cake pan.
Bake at 350F for 60 to 65 minutes or until set.
Invert and cool in the pan.
Loosen the edges and remove from pan.