Imperial Sugar Company
Chiffon Spice Cake
Preparation Time: 20 minutes
Baking/Cooking Time: 65 minutes
Yield: One 10 inch tube cake
2 1/4 cups sifted cake flour
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 cup cooking oil (vegetable)
5 large egg yolks
3/4 cup water
1 cup (7-8) egg whites
1/2 teaspoon cream of tartar
Preheat oven to 325°F.
Set aside a 10 inch tube (Angel food cake) pan, do not coat with baking spray or butter.
Sift together all dry ingredients and set aside.
In a bowl large enough to contain all ingredients whisk oil, egg yolks and water until very well blended. Whisk in dry ingredients and set aside.
In a separate bowl whip egg whites and cream of tartar to firm peaks. Fold into above mixture.
Scrape batter into the non buttered pan and place in oven.
After 55 minutes increase oven temperature to 350°F for 10-15 minutes or until the surface of the cake springs back when lightly pressed.
Remove from oven and turn upside down. Let cake sit upside down until cooled.
If desired coat with glaze.
Chocolate Caramel Sauce
Preparation Time: 5 minutes
Baking/Cooking Time: 10 minutes
4 tablespoons Imperial Sugar Extra Fine granulated Sugar
1/2 cup + 2 tablespoons milk, hot
7 ounces best quality chocolate, finely chopped.
Over medium heat stir sugar to a golden caramel
Add hot milk and whisk smooth.
Remove from heat and whisk until caramel has fully melted.
Using an immersion blender or whisk, blend in chocolate.