Print Options

Back to Surprise Cinnamon Chiffon Cake >

Include these items:

Select reviews >

Taste of Home Logo

Surprise Cinnamon Chiffon Cake

 Surprise Cinnamon Chiffon Cake
"My family loves fresh strawberries, and they often request this easy and delicious cake in the summer, relates Janine Trappe of International Falls, Minnesota.
8 ServingsPrep: 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

2 of 2

Surprise Cinnamon Chiffon Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 piece equals 383 calories, 23 g fat (10 g saturated fat), 131 mg cholesterol, 162 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.