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| Though plain looking, this cake packs a ton of flavor. Serves twelve to fourteen. |
| 9 oz. (2-1/4 cups) cake flour |
| 1/2 cup canola or corn oil |
| 2 Tbs. confectioners' sugar mixed with 1/2 tsp. ground cinnamon for dusting |
| Heat the oven to 325°F. Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches |
| In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, salt, and |
| cinnamon. Make a well in the center and put in the oil, egg yolks, water, and vanilla. Beat the |
| mixture on medium speed until smooth and thick and it turns a light tan color, at least 3 min. Set |
| In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the |
| cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy. |
| Increase the speed to high and beat the whites until the movement of the beaters forms lines in the |
| mixture. Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs. at a time, and beat the mixture |
| With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture. Gently fold |
| in the remaining egg whites until no white streaks remain. Pour the batter into the tube pan, |
| spreading it evenly. Bake until you can gently press your fingers on top of the cake and it feels |
| firm, about 1 hour and 10 min. Any cracks that form on the top should look dry. |
| Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour. Use a small, |
| sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary. |
| Remove the cake from the pan and slide it onto a serving plate. Sprinkle the top with the |
| confectioners' sugar and cinnamon mixture. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated