Heavenly Chiffon Cake

Ingredients
2-1/4 cups sifted cake flour
1-1/2 cups sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup cooking oil
7 egg yolks
3/4 cup cold water
7 egg yolks
1/2 teaspoon cream of tartar
Browned Butter Icing (see recipe below)
1/2 cup sliced almonds or chopped nuts

Directions

1. In a large mixing bowl, mix flour, sugar, baking powder, cinnamon, salt, nutmeg, allspice, and cloves. Make a well in the center of the mixture  Add oil, yolks, and water.  Beat with electric mixer on low to medium speed until combined.  Beat on high speed for about 5 minutes or until satin smooth. Set aside. 
2. Thoroughly wash beaters. In a very large mixing bowl, beat egg whites and cream of tartar until stiff peaks form (tips stand straight).  
3. Pour batter in thin stream over egg whites; gently fold together.  Pour batter into an ungreased 10-inch tube pan.  Place pan on a baking sheet or pizza pan. Bake in a 325 degree F oven for 60 to 65 minutes or until top springs back when lightly touched. 
4. When done immediately invert cake in pan and cool completely. Once cool gently loosen sides of cake from pan with a spatula or knife. Invert cake over a serving plate and remove pan. Drizzle with Browned Butter Icing and sprinkle with nuts. 

Browned Butter Frosting
In a small saucepan, heat 3 tablespoons butter over medium-low heat for about 15 minutes or until browned. Remove browned butter from heat. Place 2 cups sifted powdered sugar in a medium bowl. Stir in browned butter, 1 teaspoon vanilla, and 3 to 4 tablespoons milk until icing consistency. Makes 3/4 cup.

Makes 12 servings.
Source: Midwest Living
Nutritional Information 
Nutritional facts per serving
calories: 421, total fat: 19g, cholesterol: 133mg, sodium: 268mg, carbohydrate: 58g, fiber: 1g, protein: 6g 


http://www.midwestliving.com/recipe/sponge-cakes/heavenly-chiffon-cake/