HEAVENLY CHIFFON CAKE WITH BROWNED BUTTER ICING

Heavenly Chiffon Cake With Browned Butter Icing image

Provided by GoldsmithLissa

Categories Breakfast

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 18

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2 1/4 cups sifted cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup cooking oil
7 egg yolks
3/4 cup cold water
7 egg whites
1/2 teaspoon cream of tartar
3 tablespoons butter
2 cups powdered sugar, sifted
1 teaspoon vanilla
4 tablespoons milk
1/2 cup sliced almonds or 1/2 cup chopped nuts

Steps:

Preheat oven to 325°F
In a large mixing bowl, mix flour, sugar, baking powder, cinnamon, salt, nutmeg, allspice, and cloves. Make a well in the center of the mixture Add oil, yolks, and water. Beat with electric mixer on low to medium speed until combined. Beat on high speed for about 5 minutes or until satin smooth. Set aside.
Thoroughly wash beaters. In a very large mixing bowl, beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Pour batter in thin stream over egg whites; gently fold together.
Pour batter into an ungreased 10-inch tube pan. Place pan on a baking sheet or pizza pan. Bake for 60 to 65 minutes or until top springs back when lightly touched.
Meanwhile, make icing: In a small saucepan, heat butter over medium-low heat for about 15 minutes or until browned. Remove browned butter from heat.
After baking, immediately loosen sides of cake from pan with a spatula or knife and invert cake over a serving plate and remove pan. Cool completely.
Place 2 cups sifted powdered sugar in a medium bowl. Stir in browned butter, vanilla, and 3 to 4 tablespoons milk until icing consistency.
Drizzle with icing and sprinkle with nuts.

Nutrition Facts : Calories 440.6, Fat 16.8, SaturatedFat 4.2, Cholesterol 118.5, Sodium 248.2, Carbohydrate 67.1, Fiber 1, Sugar 45.1, Protein 6.7