Gingerbread Chiffon Cake Recipe
Ingredients
| 1 3/4 cups unsifted pastry flour | ||
| Baking powder | 2 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Allspice | 1/2 Teaspoon | |
| 1/4 tsp ground cloves or 1/2 tsp ginger | ||
| Brown sugar | 3/4 Cup (16 tbs), lightly packed | |
| Salad oil | 1/2 Cup (16 tbs) | |
| Egg yolks | 6 | |
| Water | 2/3 Cup (16 tbs) | |
| 1/4 cup fancy molasses | ||
| Egg whites | 6 | |
| Cream of tartar | 1/2 Teaspoon | |
| 3/4 cup fine white sugar | ||
Directions
Measure and sift the first eight ingredients into a large beater bowl.
Stir in the brown sugar.
Make a well in the centre and add oil, yolks, water and molasses.
Beat until smooth, scraping the bowl with a rubber spatula while mixer is in motion.
Set aside.
Beat whites and cream of tartar together until stiff moist peaks form, then gradually beat in white sugar a few tablespoons at a time and beat until very stiff and glossy.
Fold spice batter into the egg-white mixture and scrape into an un-greased 10-inch Angel-cake pan.
Bake at 350F for 60 to 65 minutes or until set.
Invert and cool in the pan.
Loosen the edges and remove from pan.
Stir in the brown sugar.
Make a well in the centre and add oil, yolks, water and molasses.
Beat until smooth, scraping the bowl with a rubber spatula while mixer is in motion.
Set aside.
Beat whites and cream of tartar together until stiff moist peaks form, then gradually beat in white sugar a few tablespoons at a time and beat until very stiff and glossy.
Fold spice batter into the egg-white mixture and scrape into an un-greased 10-inch Angel-cake pan.
Bake at 350F for 60 to 65 minutes or until set.
Invert and cool in the pan.
Loosen the edges and remove from pan.
Chef
