Recipes

Cinnamon Chiffon Strawberry Tunnel Cake

Cinnamon Chiffon Strawberry Tunnel Cake

Jodi

Ingredients
  

  • 2 1/4 cup flour
  • 1/2 cup sugar
  • 1 Tablespoon 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
  • 2 1/2 cups heavy cream (OR 1 (16 oz) tub whipped topping)

Instructions
 

  • Heat oven to 325ºF
  • Combine flour, 1 cup of the sugar, baking powder, salt and cinnamon in a large bowl. Stir together.
  • Separate 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 whipped cream or Cool Whip 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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