Spiced Butterscotch Chiffon Cake Recipe

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This recipe for Spiced Butterscotch Chiffon Cake is from The Woyat Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Desserts, Pies, Cakes and Cookies

Ingredients:	Ingredients: 2¼ C. sifted cake flour 3 tsp. baking powder 1 tsp. salt ½ tsp each: cinnamon, allspice, cloves, and nutmeg 2 C. brown sugar ½ C. salad oil 5 egg yolks ¾ C. cold water 2 tsp. vanilla 1 C. (8) egg whites, room temperature ½ tsp. cream of tartar

Directions:	Directions: Sift Flour, baking powder, salt, and spice into a large bowl. Stir in brown sugar. Make a well in dry mixture, and add in this order: oil, yolks, water, and vanilla. Beat until smooth. Beat egg whites and cream of tartar until very stiff peaks form. Pour batter in steady stream over whites, gently folding until blended. DO NOT STIR! Bake in ungreased 10" tube pan at 325º for 55 minutes then 350º for the last 10-15 minutes. Frost with seafoam frosting. This is a beautiful, very high cake.

Personal Notes:	Personal Notes: Grandma Lois' Recipe

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Spiced Butterscotch Chiffon Cake Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: