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Spiced Ciffon Cake Recipe

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This recipe for Spiced Ciffon Cake, by , is from The Judge Family Cookbook Project, 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!

William Judge


Step 1.
2 cups sifted pastry flour
1 1/2 cups granulated sugar
1/3 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice

Step 2
7 egg yolks
1/2 cup oil
3/4 cup cold water

Step 3
1 cup egg whites
1/2 tsp cream tarter

Sift flour, measure lightly in cup. Sift all dry ingredients together in bowl.

Make a well and put in egg yolks, oil andwater.
Beat until smooth.

Beat egg whites and cream of tarter until stiff. Make sure you do not under beat these - stiffer than for Angel Food Cake. With a spatula, gently fold the cake mixture into the beaten egg whites. Bake in a tube pan for 55 minutes at 325; then turn to 350 and bake 15 minutes more. Remove from pan and let cake get cold before icing.

1/2 cup butter Crisco mixed. Add 2 1/2 T. flour. Add 1/2 cup milk and boil 1 minute. Add 1/2 cup brown sugar and 2 cups sifted powdered sugar. Mix well. Spread icing on cake and sprinkle with chopped walnuts.

Personal Notes:
Personal Notes:
This recipe was from my Aunt Rachel, one of my dad's sisters. My mother copied this recipe and made some errors. She wrote 3 tsp. salt which is way too much so I cut it to 1/3 teaspoon. For the icing she wrote 1/2 cup butter Crisco mixed. I used 1/2 cup butter only.

Because of the errors I shouldn't include this but it is the best spice cake I have ever eaten.




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