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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.
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    8 servings

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

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Reviews

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Average Rating:
  • wiserone
    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.