Cinnamon Chiffon Cake

Cinnamon Chiffon Cake
Photo by Scott Phillips


  • 1-½ cups granulated sugar
  • Pinch of cream of tartar
  • 2 Tbs. confectioners’ sugar mixed with ½ tsp. ground cinnamon for dusting
  • ½ tsp. table salt
  • ¾ cup water
  • ½ cup canola or corn oil
  • 9 oz. (2-¼ cups) cake flour
  • + 4 more ingredients
    • 2 tsp. pure vanilla extract
    • 7 large eggs, separated
    • 1 tsp. baking powder
    • 4 tsp. ground cinnamon

Heat the oven to 325°F. Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high. In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, salt, and cinnamon. Make a well in the center and put in the oil, egg yolks, water, and vanilla. Beat the m...

View full recipe at Fine Cooking


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