Cider Spice Chiffon Cake
By America's Test KitchenPublished on September 15, 2011
Time
2 hours, plus 3 hours cooling
Yield
Serves 10 to12
Ingredients
BATTER
5 large eggs, separated1 teaspoon cream of tartar 1 ¼ cups (8¾ ounces/248 grams) sugar 1 ⅓ cups (5⅓ ounces/151 grams) cake flour 2 teaspoons baking powder ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground allspice ¾ cup apple cider ½ cup vegetable oil 1 tablespoon vanilla extractGLAZE
3 tablespoons apple cider 2 tablespoons cream cheese, softened¼ teaspoon ground cinnamon ⅛ teaspoon ground allspice 1 ½ cups (6 ounces/170 grams) confectioners' sugarBefore You Begin
Separate the eggs when they’re cold; it’s easier. You will need a tube pan with a removable bottom for this recipe. Our favorite, the Chicago Metallic Professional Nonstick Angel Food Cake Pan, has both a removable bottom and “feet” to support the pan while the cake cools. If your pan is footless, invert the cake onto the neck of a wine bottle to cool.
Instructions
- WHIP WHITES Adjust oven rack to lower-middle position and heat oven to 325 degrees. With electric mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium- high speed until soft peaks form, about 2 minutes. With mixer running, slowly add 2 tablespoons sugar and whip until just stiff and glossy, about 1 minute; set aside.
- FINISH BATTER Combine flour, remaining sugar, baking powder, salt, cinnamon and allspice in large bowl. Whisk cider, oil, egg yolks, and vanilla in medium bowl until smooth. Whisk wet mixture into flour mixture until smooth. Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, 1 scoop at a time, until well combined. Scrape mixture into 16-cup ungreased tube pan.
- BAKE CAKE Bake until tooth- pick inserted into center comes out clean and cracks in cake appear dry, 55 to 65 minutes. Cool, inverted, to room temperature, about 3 hours. To unmold, follow photos below.
- MAKE GLAZE Whisk apple cider, cream cheese, cinnamon, and allspice in medium bowl until smooth. Add confectioners' sugar and whisk until smooth. Pour glaze over cooled cake. Let glaze set 15 minutes. Serve.
Time
2 hours, plus 3 hours coolingYield
Serves 10 to12Ingredients
BATTER
GLAZE
Test Kitchen Techniques
Ingredients
BATTER
GLAZE
Test Kitchen Techniques
Ingredients
BATTER
GLAZE
Test Kitchen Techniques
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 and sugar worked much better. Rather than wasting several egg yolks with each cake, we found we could use an equal number of whites and yolks as long as we cut back on the flour and reduced the amount of baking powder.
Before You Begin
Separate the eggs when they’re cold; it’s easier. You will need a tube pan with a removable bottom for this recipe. Our favorite, the Chicago Metallic Professional Nonstick Angel Food Cake Pan, has both a removable bottom and “feet” to support the pan while the cake cools. If your pan is footless, invert the cake onto the neck of a wine bottle to cool.
Instructions
- WHIP WHITES Adjust oven rack to lower-middle position and heat oven to 325 degrees. With electric mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium- high speed until soft peaks form, about 2 minutes. With mixer running, slowly add 2 tablespoons sugar and whip until just stiff and glossy, about 1 minute; set aside.
- FINISH BATTER Combine flour, remaining sugar, baking powder, salt, cinnamon and allspice in large bowl. Whisk cider, oil, egg yolks, and vanilla in medium bowl until smooth. Whisk wet mixture into flour mixture until smooth. Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, 1 scoop at a time, until well combined. Scrape mixture into 16-cup ungreased tube pan.
- BAKE CAKE Bake until tooth- pick inserted into center comes out clean and cracks in cake appear dry, 55 to 65 minutes. Cool, inverted, to room temperature, about 3 hours. To unmold, follow photos below.
- MAKE GLAZE Whisk apple cider, cream cheese, cinnamon, and allspice in medium bowl until smooth. Add confectioners' sugar and whisk until smooth. Pour glaze over cooled cake. Let glaze set 15 minutes. Serve.
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