Cinnamon Chiffon Strawberry Tunnel Cake

Cinnamon Chiffon Strawberry Tunnel Cake

2 1/4 cup flour
1/2 cup sugar
1 Tablespoons baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1 quart fresh strawberries
6 eggs, room temperature
1/2 cup vegetable oil
3/4 cup water
1 1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 (16 oz) tub whipped topping OR 2 1/2 cups heavy cream

Heat oven to 325ºF Combine flour, 1 cup of the sugar, baking powder, salt and cinnamon in a large bowl Stir together. Seperate eggs, set egg whites aside in a clean bowl. In another bowl combine the yolks, oil, water and 1 teaspoon vanilla with electric mixer; set at low. Gradually beat egg yolk mixture into flour mixture just until smooth.

With clean beaters beat egg whites with cream of tartar at medium speed until soft peaks develop. Beat in remaining 1/2 cup sugar gradually continue beating until white hold soft peaks. With rubber spatula carefully fold egg whites into cake batter.

Pour into ungreased Angel Food cake pan. Bake until toothpick comes out clean, approximately 1 hour to 1 hour and 10 minutes. Cool. Carefully slice off top 1/2 inch of cake. Set Aside.

Cut a tunnel about 1 1/2 inches deep about 3/4 inch from sides and center of cake. Use fork to remove tunnel. Hull and chop half of your berries.

If you are using heavy cream beat it with 1/2 cup sugar and 1/2 teaspoon vanilla until stiff peaks form.

Combine 1 1/2 cups Cool whip or whipped cream with chopped strawberries. Fill tunnel with mixture. Carefully replace top of cake. Frost with remaining cool whip or whip cream. Decorate top with the remaining whole berries.

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