Heavenly Chiffon Cake With Browned Butter Icing

Delicate cake with yummy icing...

• Ready In: 1 hr 25 mins
• Serves: 12

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 whites
• 1⁄2 teaspoon cream of tartar
• 3  tablespoons butter
• 2  cups powdered sugar, sifted
• 1  teaspoon vanilla
• 4  tablespoons milk
• 1⁄2 cup  sliced almonds or 1⁄2 cup  chopped  nuts

Directions

1. Preheat oven to 325°F
2. 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.
3. Thoroughly wash beaters. In a very large mixing bowl, beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Pour batter in thin stream over egg whites; gently fold together.
4. Pour batter into an ungreased 10-inch tube pan. Place pan on a baking sheet or pizza pan. Bake for 60 to 65 minutes or until top springs back when lightly touched.
5. Meanwhile, make icing: In a small saucepan, heat butter over medium-low heat for about 15 minutes or until browned. Remove browned butter from heat.
6. After baking, immediately loosen sides of cake from pan with a spatula or knife and invert cake over a serving plate and remove pan. Cool completely.
7. Place 2 cups sifted powdered sugar in a medium bowl. Stir in browned butter, vanilla, and 3 to 4 tablespoons milk until icing consistency.
8. Drizzle with icing and sprinkle with nuts.