Spiced Chiffon Cake

• 2 1/2 c. cake flour
• 1 1/2 c. sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 1/2 tsp. cloves
• 1/2 c. salad oil
• 5 egg yolks
• 3/4 c. cold water
• 1 tsp. grated orange rind
• 1 c. egg whites (about 5 to 7 egg whites)
• 1/2 tsp. cream of tartar

1. Preheat
2. oven
3. to
4. 325u0b0.
5. In
6. bowl sift together flour, sugar, baking powder, salt and spices.
7. Make a well in center of mixture
8. and
9. add
10. oil, egg yolks, water and grated orange rind. Beat
11. with
12. a wooden spoon until smooth.
13. In large bowl beat together egg whites and cream of tartar until stiff, but not dry. Slowly pour egg yolk mixture over beaten egg whites, folding just until blended.
14. Do not stir.
15. Pour batter into an ungreased 10-inch
16. tube pan.
17. Bake 55 minutes.
18. Increase oven temperature to 350u0b0 and bake 10 minutes longer.
19. Invert pan on a funnel
20. or bottle.
21. Cool cake completely.
22. Remove from pan. Makes one 10-inch tube cake.

cake flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, cloves, salad oil, egg yolks, cold water, orange rind, egg whites, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=630162 (may not work)