Spiced Chiffon Cake


  • 1 1/4 cups all purpose flour   (plus 2 additional tablespoons)
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 5 large egg yolks
  • 3/4 cup water
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup egg white (about 7-8 large eggs)
  • 1/2 teaspoon cream of tartar


  • Preheat the oven to 325º Fahrenheit.
  • In a large bowl, sift together the flour, sugar, baking powder, soda, salt and spices. Whisk well.
  • In a small bowl, beat together the egg yolks, water and vanilla. Mix well.
  • Add the egg yolk mixture along with the oil to the dry ingredients. Mix well.
  • In the bowl of a stand mixer, beat the egg whites and cream of tartar until they are stiff and hold peaks.
  • Fold the egg whites into the batter until it is evenly mixed in.
  • Pour the batter into an ungreased 10″ tube cake pan.
  • Bake for 50-55 minutes or until the top of the cake springs back when you touch it.
  • Immediately turn the cake upside down and let it rest on glasses to cool completely.
  • Once the cake is cooled, turn it over and use a long knife to loosen the edges of the cake from the pan.
  • Remove the cake from the pan and place it on a cake plate.
  • Sprinkle with powdered sugar.

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