Cider Spice Chiffon Cake
Serves 10 to12
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.
|5||large eggs , separated (see note)|
|1||teaspoon cream of tartar|
|1 1/4||cups sugar|
|1 1/3||cups plain cake flour|
|2||teaspoon baking powder|
|1||teaspoon ground cinnamon|
|1/2||teaspoon ground allspice|
|3/4||cup apple cider|
|1/2||cup vegetable oil|
|1||tablespoon vanilla extract|
|3||tablespoons apple cider|
|2||tablespoons cream cheese , softened|
|1/4||teaspoon ground cinnamon|
|1/8||teaspoon ground allspice|
|1 1/2||cups confectioners' sugar|
1. 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.
2. 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.
3. 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.
4. 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.