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Gingerbread Chiffon Cake's picture
  Unsifted pastry flour 1 3⁄4 Cup (28 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Cinnamon 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Allspice 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)
  Egg yolks 6
  Water 2⁄3 Cup (10.67 tbs)
  Fancy molasses 1⁄4 Cup (4 tbs)
  Egg whites 6
  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.
Set aside.
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.

Recipe Summary

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