Best 7 Surprise Cinnamon Chiffon Cake Recipes

CINNAMON CHIFFON CAKE

Steps:

• 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 mixture on medium speed until smooth and thick and it turns a light tan color, at least 3 minutes. Set aside.
• In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy. Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture. Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs. at a time, and beat the mixture until soft peaks form.
• With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture. Gently fold in the remaining egg whites until no white streaks remain. Pour the batter into the tube pan, spreading it evenly. Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 10 minutes. Any cracks that form on the top should look dry.
• Invert the pan onto a bottle with a narrow neck and let cool thoroughly, about an hour. Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary. Remove the cake from the pan and slide it onto a serving plate. Sprinkle the top with the confectioners' sugar and cinnamon mixture.

SURPRISE CINNAMON CHIFFON CAKE

Steps:

• 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.

SPICE CHIFFON CAKE

Steps:

• Move oven rack to lowest position. Heat oven to 325°F. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form.
• In another large bowl, mix flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Add water, oil and egg yolks; beat with electric mixer on low speed until smooth. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch angel food (tube) cake pan.
• Bake 55 minutes. Increase oven temperature to 350°F. Bake about 10 minutes longer or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Run knife or long metal spatula around side of pan to loosen cake; remove from pan.
• In medium bowl, mix powdered sugar, butter and vanilla. Stir in water, 1 tablespoon at a time, until smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down side.

SURPRISE CINNAMON CHIFFON CAKE

Steps:

• In a small mixing 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 mixing 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 degrees F 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 mixing 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.

SURPRISE CINNAMON CHIFFON CAKE

Steps:

• In a small mixing 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 mixing 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 degrees F 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 mixing 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.

STRAWBERRY CINNAMON CHIFFON CAKE

Steps:

• Heat oven to 325 degrees. - you will need an angel food cake pan.
• Combine flour, 1 cup of sugar, baking powder, cinnamon and salt in large bowl.
• Separate eggs. Combine the yolks, oil, water and 1 tsp vanilla. With an electric mixer set on low, gradually beat egg yolk mixture into flour mixture until just smooth.
• Clean beaters and beat egg whites with cream of tartar at medium speed with they hold soft peaks. Beat in 1/2 cup of remaining sugar, adding it gradually. Continue until whites hold stiff peaks.
• With a rubber spatula, gently fold the egg whites into the cake batter.
• Pour into UNGREASED 10" angel food cake pan. Bake until toothpick comes out clean - 1 hour to 1 hour 10 minutes - Cool.
• Slice off top of cake 1/2" and set aside. Cut a tunnel about 1 1/2" deep in the cake. The cut should be about 3/4" from the center and the outside of the cake. Remove cake with a fork to form the tunnel.
• Hull and chop half the strawberries. Beat heavy cream with remaining 1/2 cup of sugar (add more or less depending on sweetness) and 1/2 tsp vanilla until the cream has stiff peaks. Combine 1 1/2 cups of whipped cream with the chopped strawberries.
• Fill the tunnel with the strawberry and whipped cream mixture. Replace the top of the cake.
• Frost cake with remaining whipped cream. Before serving, hull and halve the remaining strawberries and decorate the cake with the berries.
• Enjoy!

SPICE CHIFFON CAKE

Steps:

• In large mixing bowl sift together well the flour, sugar, baking powder, salt and spices. Make a well (hole) in the mixture and stir in order the following: oil, egg yolks and water. Beat until smooth.
• In separate bowl, beat until very stiff the egg white and cream of tarter. It is very important to not under beat. Pour the egg yolk mixture over the egg whites and gently fold to incorporate the two mixtures together well. Use large rubber scraper/spatula for this job.
• Spoon into an ungreased 10 inch tube pan (with removable bottom). Bake in preheated 325ºF oven approximately 50 minutes or until wooden pick inserted comes out clean. Removed from oven and invert on bottle until completely cooled.
• To prepare the frosting: In medium sauce pan melt the oleo and blend in flour, salt. Stir together well. Slowly add milk and bring to a boil. Add brown sugar, stirring constantly. Remove from heat. Stir in sifted powdered sugar; now beat until creamy. Add vanilla & peanut butter blending well.
• Remove cake from pan and frost.