Surprise Cinnamon Chiffon Cake Recipe

4 1 1
Surprise Cinnamon Chiffon Cake Recipe
Surprise Cinnamon Chiffon Cake Recipe photo by Taste of Home
Publisher Photo

Surprise Cinnamon Chiffon Cake Recipe

Read Reviews
4 1 1
Publisher Photo
"My family loves fresh strawberries, and they often request this easy and delicious cake in the summer, relates Janine Trappe of International Falls, Minnesota.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 3/4 cup sugar, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 eggs, separated
  • 6 tablespoons water
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • FILLING:
  • 1-1/4 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1-1/2 cups sliced fresh strawberries

Directions

In a small bowl, combine flour, 1/2 cup sugar, baking powder, cinnamon and salt. Whisk the egg yolks, water, oil and vanilla; add to dry ingredients. In another small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter.
Gently spoon into an ungreased 7-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake. Cut a 3/4-in. slice from top of cake; set aside. Using a sharp knife, carve a tunnel out of cake, leaving a 1-in.-thick wall on all sides; carefully remove cake from tunnel. (Discard cake from tunnel or save for another use.)
For filling, in a small bowl, beat cream, confectioners' sugar and vanilla until soft peaks form. Set aside two-thirds of mixture. Fold remaining cream mixture into the strawberries; spoon into tunnel. Replace cake top. Frost top and sides of cake with reserved cream mixture. Yield: 8 servings.
Originally published as Surprise Cinnamon Chiffon Cake in Cooking for 2 Summer 2005, p 7

Nutritional Facts

1 piece: 383 calories, 23g fat (10g saturated fat), 131mg cholesterol, 162mg sodium, 40g carbohydrate (25g sugars, 1g fiber), 5g protein.

  • 1 cup plus 2 tablespoons all-purpose flour
  • 3/4 cup sugar, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 eggs, separated
  • 6 tablespoons water
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • FILLING:
  • 1-1/4 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1-1/2 cups sliced fresh strawberries
  1. In a small bowl, combine flour, 1/2 cup sugar, baking powder, cinnamon and salt. Whisk the egg yolks, water, oil and vanilla; add to dry ingredients. In another small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter.
  2. Gently spoon into an ungreased 7-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  3. Run a knife around side and center tube of pan. Remove cake. Cut a 3/4-in. slice from top of cake; set aside. Using a sharp knife, carve a tunnel out of cake, leaving a 1-in.-thick wall on all sides; carefully remove cake from tunnel. (Discard cake from tunnel or save for another use.)
  4. For filling, in a small bowl, beat cream, confectioners' sugar and vanilla until soft peaks form. Set aside two-thirds of mixture. Fold remaining cream mixture into the strawberries; spoon into tunnel. Replace cake top. Frost top and sides of cake with reserved cream mixture. Yield: 8 servings.
Originally published as Surprise Cinnamon Chiffon Cake in Cooking for 2 Summer 2005, p 7

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSurprise Cinnamon Chiffon Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
wiserone User ID: 7839513 62145
Reviewed Jun. 8, 2014

"This was originally published in First Magazine in the nineties and unfortunately I lost my original copy. That recipe was the same only the ingredients were doubled. I didn't notice the difference at first and made the recipe as is. The cake was way too small. Upon googling I realized the error. This is a good recipe, but I would suggest doubling the ingredients. Otherwise it will be way too small to create a tunnel. In the end I cut it as slices and served like strawberry shortcake."

Loading Image