Surprise Cinnamon Chiffon Cake
Total TimePrep: 25 min. Bake: 40 min. + cooling
- 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
- 1-1/4 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- 1-1/2 cups sliced fresh strawberries
- 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.
Nutrition Facts1 piece: 383 calories, 23g fat (10g saturated fat), 131mg cholesterol, 162mg sodium, 40g carbohydrate (25g sugars, 1g fiber), 5g protein.
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.
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