Celebrated with Spice Chiffon Cake!

This is the first post for the Artist's Pantry! So excited that the Organic Pop-tart is getting farther along. Now with a recipe blog conjoined I am super excited! To celebrate the first post I will post my recipe for one my favoriet cakes, sadly though my camera did not get any good pictures and battery died so the recipe will have to do. Here is it, Spice Chiffon Cake


1 1/2 Cups of Sugar
2 cups of flour ( I use whole wheat pastry flour)
1 tablespoon of baking powder
1 teaspoon of salt
1 tablespoon of cinnamon
1 teaspoon of allspice
1/2 teaspoon of cloves
1/2 teaspoon of nutmeg
1/2 of pumpkin spice if ya have it
3/4 cup of water (cold)
1/2 cup of olive oil
7 eggs separated


Glaze:

2 tablespoons butter (Only butter, Margarine does not work or taste good)
1 tablespoon flour
1/8 teaspoon salt
1/4 cup of milk 1/4 cup of packed brown sugar
1/4 teaspoon vanilla
1 cup of powder sugar

In a big bowl. I like to use my metal bowl or coke-cola bowls, mix sugar, flour,baking powder,salt, and all the spices. (Basically your dry stuff)
Then add your cold water, oil and egg yolks. Mix well, but don't over do it, cause it can be abused and cake won't rise as well. Not sure why, but just does so.
Next whip up your egg white until you have firm peaks. (if your like me, put your egg whites in an electric mixer and forget for a little while, then suddenly remember you are making something, then rush back to have perfect egg white peak)
Next slowly fold the egg whites into batter. Make sure not to over mix, because the egg whites are what make the chiffon cake so fluffy!
Pour mixture into a ungreased 10inch tube pan. What I like to do is trace and cut a piece of wax paper or parchment paper to lay at the bottom so the cake doesn't stick to the bottom.
Bake at 325 degree oven for 70 minutes. Make sure to keep a close eye on it, cause you don't want to burn the top/bottom of the cake.

Now for the tasty glaze! It so good!
In a saucepan, melt the better. Once melted quickly add the flour and salt. Next add the milk all at once while keeping up a constant stir. Bring to boil, while keep stirring. Keep stirring until thick and bubbly.

Quickly remove from heat and add brown sugar, vanilla and powdered sugar. Blend well then pour warm over the cake, (once the cake had cool off a bit, of course)

If desired sprinkle chopped walnuts over the top.
Serve to guest to enjoy and don't think about all the sugar in it, because its too tasty to feel guilty about it.


Hope you try out the recipe and enjoy it! I will post pictures in my next recipes post!
Love ya all and Toodles!