Saturday, June 25, 2011

Cinnamon-Chocolate Chip Chiffon Cake

That's a lot of C's! I wanted to try something new for my birthday... something light, with chocolate, but not too rich.  This was perfect! It was much more "bready" than I anticipated (not very sweet), and was nicely accompanied by homemade whipped cream.  I was disappointed that the mini chocolate chips all sunk to the bottom of the pan (which created a layer of them on the top of the cake), instead of being scatter throughout.  Next time I will try to solve that problem.  I might also cut back a little bit on the cinnamon.  Otherwise, a delicious birthday treat!

And for those who are wondering... my husband made me a fabulous birthday dessert last year (which I will post later), and he grilled some steak for us this year... I love baking my own cake; it's fun. =)

2 c. cake flour
1 1/3 c. sugar
1 tsp. baking powder
1/2 tsp. salt
4 tsp. cinnamon
1/2 c. canola oil
6 large eggs, separated
2/3 c. water
2 tsp. vanilla
1 1/2 c. miniature semisweet chocolate chips
1/2 tsp. cream of tartar

1 Tbs. powdered sugar
1/8 tsp. cinnamon
1/4 tsp. unsweetened cocoa powder


Preheat the oven to 325.  Have a 9 1/2-10 inch tube pan ready with at least 3 3/4" inch high sides.  Do not use a nonstick pan.

Sift the cake flour, 1 cup of the sugar, the baking powder, salt, and cinnamon into a large bowl.  Use a large spoon to make a well in the center of the flour mixture and add the oil, egg yolks, water, and vanilla. Use an electric mixer on medium speed to beat the mixture until it is smooth and thick, about 3 minutes.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  Use a rubber spatula to fold in the chocolate chips and set aside.

In another large bowl, with clean beaters, beat the egg whites and cream of tartar on low speed until the whites are foamy and the cream of tartar dissolves.  Beat on medium speed until the egg whites look shiny and smooth and the movement of the beaters forms lines in the beaten whites.  If you stop the mixer, the white should cling to the beaters.  Slowly beat in the remaining 1/3 cup of sugar, 1 tablespoon at a time, then beat for about 1 minute to firm, glossy peaks.  Stir about one-third of the beaten egg whites into the egg yolk mixture, then fold in the remaining egg whites until no white streaks remain.

Scrape the batter into the tube pan and gently smooth the top.  Bake until the top of the cake feels firm when you gently press it and any small cracks in the top look dry, about 1 hour.

Invert the pan onto a narrow-necked bottle (a full wine bottle works well) and let cool for 1 hour.

Remove the pan from the bottle and run a thin knife around the sides and center tube of the pan to loosen the cake.  Remove the cake from the pan by inverting it onto a flat serving plate, then place a wire rack on the bottom of the cake and invert the cake onto the rack, sot eh cake is right side up.  Cool the cake thoroughly on the wire rack.

Mix the powdered sugar and cinnamon together, put the mixture in a small strained and dust it evenly over the top of the cake.  Dust the powdered sugar mixture lightly with the cocoa powder.  Slip a large metal spatula under the cake and slide it onto a serving plate.  Use a serrated knife to cut the cake.