SPICE CHIFFON CAKE

Spice Chiffon Cake image

This is comfort food at its finest. Light and oh so flavorful! Don't let the length of this fool you - it's easy and worth the effort.

Provided by CindiJ

Categories Dessert

Time 1h20m

Yield 1 10 inch cake

Number Of Ingredients 21

Ingredients

2 cups cake flour (spoon lightly)
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 cup vegetable oil
7 unbeaten egg yolks
3/4 cup cold water
1 cup egg white (approximately 7)
1/2 teaspoon cream of tartar
1/2 cup butter
2 1/2 tablespoons flour
1/4 teaspoon salt
1/2 cup whole milk
1/2 cup brown sugar
2 cups sifted powdered sugar
1/2 teaspoon vanilla
1/2 cup crunchy peanut butter

Steps:

In large mixing bowl sift together well the flour, sugar, baking powder, salt and spices. Make a well (hole) in the mixture and stir in order the following: oil, egg yolks and water. Beat until smooth.
In separate bowl, beat until very stiff the egg white and cream of tarter. It is very important to not under beat. Pour the egg yolk mixture over the egg whites and gently fold to incorporate the two mixtures together well. Use large rubber scraper/spatula for this job.
Spoon into an ungreased 10 inch tube pan (with removable bottom). Bake in preheated 325ºF oven approximately 50 minutes or until wooden pick inserted comes out clean. Removed from oven and invert on bottle until completely cooled.
To prepare the frosting: In medium sauce pan melt the oleo and blend in flour, salt. Stir together well. Slowly add milk and bring to a boil. Add brown sugar, stirring constantly. Remove from heat. Stir in sifted powdered sugar; now beat until creamy. Add vanilla & peanut butter blending well.
Remove cake from pan and frost.

Nutrition Facts : Calories 6688.8, Fat 301.9, SaturatedFat 96.2, Cholesterol 1577.8, Sodium 5840.3, Carbohydrate 922, Fiber 17.6, Sugar 661.8, Protein 104.2