Heavenly Chiffon Cake With Browned Butter Icing |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Delicate cake with yummy icing... Ingredients:
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 |
Directions:
1. Preheat oven to 325°F
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Place 2 cups sifted powdered sugar in a medium bowl. Stir in browned butter, vanilla, and 3 to 4 tablespoons milk until icing consistency.
8. Drizzle with icing and sprinkle with nuts.
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