Cinematic Cinnamon Chiffon Cake

June 12, 2016
Model, Mary Bowers is ready for a vintage close-up, from the Golden Age of Hollywood

Cinematic Cinnamon Chiffon Cake

Bake: 1 hour
Prep Time 25 minutes
Total Time 25 minutes
Servings 12


  • 2-1/4 c. cake flour
  • 1-1/2 c. sugar
  • 1 t. baking powder
  • 1/2 t. salt
  • 4 t. ground cinnamon
  • 1/2 c. vegetable oil
  • 7 large eggs, separated
  • 3/4 c. water
  • 2 t. vanilla extract
  • Pinch of cream of tartar
  • 2 T. powdered sugar mixed with 1/2 t. ground cinnamon


  • Grease and flour a 9-1/2″ to 10″ tube pan. Set aside. Heat oven to 325°F.
  • In a large bowl, sift together flour, 1 c. sugar, baking powder, salt, and cinnamon. Make a well in the center and pour in oil, egg yolks, water, and vanilla. Beat mixture until smooth (3 minutes minimum). Set aside.
  • In a large, clean bowl, whisk the egg whites and cream of tartar until the cream of tartar is dissolved and egg whites are foamy. Gradually add remaining 1/2 c. sugar and beat mixture until soft peaks form.
  • 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 batter evenly into tube pan. Bake approximately 1 hour or until cake springs back to the touch and a clean toothpick can be removed from the cake when poked.
  • Invert the pan onto a bottle with a narrow neck and cool thoroughly. Remove cake from the pan and slide onto a serving plate. Sprinkle with powdered sugar and cinnamon mixture. Serve and enjoy!