Spice Chiffon Cake

Everything is better with cool whip...


separate 4 eggs, set whites aside with a bit of cream of tartar or lemon juice

sift together 4.5 oz flour, 1/2 tbsp baking powder, cinnamon, nutmeg, allspice (about 1 tsp each)

in a bowl/mixer add egg yolks, and 2 oz brown sugar, 3 oz white sugar. Mix these until the ribbon stage is reached. (about five minutes with a mixer) Add 1/4 cup water, 1 tsp vanilla, and the flour mixture until smooth.

in a separate bowl, beat egg whites until foamy, then add 1 oz sugar, beat for about 2 minutes until stiff peaks are formed.

Fold egg whites into rest of the mixture in stages, taking care not to mix too much. Pour into cake pan, or loaf pan that is not non-stick, and bake for about 40 minutes at 350 degrees.

Take out the spices above, and use all white sugar and you have a low-fat shortcake, or any other kind of cake you want to make (we like lemon, strawberry rum, etc, according to the filling)

When cooling, turn upside down immediately and let cool in the pan. The cake needs to stick to the pan, so no greasing is needed, or you will have a thick pancake at the end.