Spice Chiffon Cake
A moist, spiced chiffon cake with warm cinnamon and nutmeg flavors, perfect for celebrations or teatime, offering a light, airy texture with rich flavor. Suitable for various occasions.
Ingredients
- 2 cups flour ⓘ
- 1 1/2 cups sugar ⓘ
- 3 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 teaspoon allspice ⓘ
- 1/2 teaspoon cloves ⓘ
- 1 cup egg whites ⓘ
- 1/2 teaspoon cream of tartar ⓘ
- 1/2 cup cooking oil ⓘ
- 3/4 cup cold water
- 2 teaspoons vanilla ⓘ
- all yolks from eggs used ⓘ
Instructions
- Mix together flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Set aside.
- In another bowl, whip egg whites and cream of tartar until very stiff peaks form. Set aside.
- To the dry ingredients, add oil, water, vanilla, and egg yolks. Mix until smooth.
- Gently fold the beaten egg whites into the yolk mixture until well combined.
- Pour the batter into a 10-inch ungreased tube pan.
- Bake at 325°F (160°C) for 55 minutes.
- Towards the last 10 minutes, increase the oven temperature to 350°F (175°C) and continue baking until done.
- Invert the cake and let it cool completely before removing from the pan.
Tips & Substitutions
For a lighter cake, ensure your egg whites are whipped to very stiff peaks before folding them into the batter. If you don't have allspice, you can substitute with equal parts cinnamon and nutmeg. For a richer flavor, consider using a blend of flavored oils or adding citrus zest. This cake can be easily adapted with different spices based on your preference.
Serving Suggestions
Serve slices of this Spice Chiffon Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a warm cup of tea or coffee, making it a perfect afternoon snack. You can also serve it alongside fresh fruit or even with a slice of Cream Rhubarb Pie for a delicious dessert spread.
Storage & Reheating
Store any leftover Spice Chiffon Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. When reheating, gently warm individual slices in the microwave for a few seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Spice Chiffon Cake contains roughly 120 calories, with 3g protein, 28g carbohydrates, and 2g fat. It is an excellent source of vitamin C (25% of the Daily Value), dietary fiber (22% of the Daily Value), and calcium (21% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 505mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Using whole eggs will make the cake denser and change its texture. The lightness of the chiffon cake comes from the whipped egg whites, so it's best to stick to the recipe for the desired airy result.
What can I substitute for cream of tartar?
If you don't have cream of tartar, you can use lemon juice or white vinegar as a substitute. Use 1 teaspoon of either for every 1/2 teaspoon of cream of tartar needed. This will help stabilize the egg whites while whipping.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on it towards the end of the baking time, especially after increasing the temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).