Indulge in a slice of pure comfort with this Cinnamon Spice Chiffon. This fluffy cake recipe delivers a light, airy texture with a warm, inviting spice blend that’s perfect for any occasion. It’s an effortless way to enjoy a deliciously spiced, fluffy cake.
Key Ingredients & Substitutions:
- Cake Flour: Essential for that signature fluffy cake texture. Don’t substitute with all-purpose flour unless you lighten it with cornstarch.
- Granulated Sugar: Sweetens and tenderizes. You can use half brown sugar for a deeper flavor.
- Eggs: Provide structure and lightness. Use large eggs.
- Vegetable Oil: Adds moisture without a strong flavor. Any neutral oil works.
- Spices: Cinnamon, nutmeg, ginger, and cloves create the warm spice profile. Adjust to your preference.
Ingredients:
For the Cake:
- 1 ¾ cups cake flour
- 1 ½ cups granulated sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- ¾ cup cold water
- 2 teaspoons vanilla extract
- 6 large eggs, separated
For the Spice Blend:
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 12 slices
- Tools Needed: 10-inch tube pan, mixing bowls, whisk, electric mixer
Step-by-Step Instructions:
1. Prepare Your Pan and Dry Ingredients
Preheat your oven to 325°F (160°C). Do not grease your 10-inch tube pan; this allows the cake to climb. In a large bowl, whisk together the cake flour, 1 cup of the granulated sugar, baking powder, salt, and all of your spice blend ingredients.
2. Combine Wet Ingredients
In a separate medium bowl, whisk together the vegetable oil, cold water, vanilla extract, and egg yolks until well combined. Gradually add this wet mixture to your dry ingredients, mixing until just smooth. Avoid overmixing to keep your fluffy cake light.
3. Whip the Egg Whites
In a very clean, large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the remaining ½ cup of granulated sugar, one tablespoon at a time, continuing to beat until you achieve stiff, glossy peaks. The meringue should hold its shape.
4. Fold in the Meringue
Gently fold about one-third of the whipped egg whites into your cake batter to lighten it. Then, carefully fold in the remaining egg whites in two additions. Use a spatula and a light hand to preserve the airiness, which is key for a fluffy cake recipe.
5. Bake the Chiffon Cake
Pour the batter evenly into your ungreased tube pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
6. Cool Completely
Immediately invert the pan onto the neck of a bottle or onto its built-in feet (if it has them). Let the cake cool completely upside down for at least 1 hour and 30 minutes. This prevents the cake from collapsing and ensures that signature fluffy cake texture. Once cool, carefully run a thin knife around the edges to remove it from the pan.
Variation Ideas:
- Citrus Zest: Add 1-2 teaspoons of orange or lemon zest to the batter for a bright flavor.
- Glaze It: Drizzle with a simple powdered sugar glaze (powdered sugar, milk, vanilla) once cooled.
- Nutty Crunch: Fold in ½ cup of finely chopped pecans or walnuts for added texture.
Storage Instructions:
Store your Cinnamon Spice Chiffon at room temperature, loosely covered, for up to 3 days. For longer storage, wrap individual slices tightly in plastic wrap and then aluminum foil; freeze for up to 1 month. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Why is my chiffon cake not as fluffy?
Ensure you didn’t overmix the batter or deflate the egg whites during folding. Proper folding of the meringue is crucial for a fluffy cake recipe.
Can I make this ahead of time?
Yes, this cake tastes excellent the next day. Store it as instructed above.
Do I need a special pan?
A 10-inch tube pan with a removable bottom is ideal for chiffon cakes. Do not grease it.
What is cake flour and why use it?
Cake flour has a lower protein content than all-purpose flour, resulting in a tender, softer crumb, essential for fluffy cake recipes.
How do I know when the egg whites are stiff peak?
When you lift the whisk, the peaks should stand upright and hold their shape, with a slight curl at the very tip.
Can I adjust the spices?
Absolutely! Feel free to increase or decrease any of the spices to suit your taste preferences.