Surprise Cinnamon Chiffon Cake

1 cup plus 2 tbsp. all-purpose flour
3/4 cup sugar, divided
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
3 eggs, separated
6 tbsp. water
1/4 cup canola oil
1/2 tsp. vanilla extract
1/8 tsp. cream of tartar

Filling:
1-1/4 cups heavy whipping cream
1/4 cups confectioners' sugar
1/4 tsp. vanilla extract
1-1/2 cups sliced strawverries

1. In a small mixing bowl, combine flour, 1/2 cup of sugar, baking powder, cinnamon and salt. Whisk the egg yolks, water, oil and vanilla; add to dry ingredients. In another small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining sugar, 1 tbsp. at a time, beating on high until stiff peaks form. Fold into batter.
2. Gently spoon into an ungreased 7-in tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
3. Run a knife around the side and center of tube pan. Remove cake. Cut a 3/4 in. slice from top of cake; set aside.
4. Using a sharp knife, carve a tunnel out of the cake, leaving a 1 inch thick wall on all sides; carefully remove cake from tunnel. (Discard cake from tunnel or save for another use.)
5. For filling, in a small mixing bowl, beat cream, confectioners' sugar and vanilla until soft peaks form. Set aside two-thirds of mixture. Fold remaining cream mixture into strawberries; spoon into tunnel. Replace cake top. Frost top and sides of cake with reserved cream mixture.

Serves 8

Tip:
If you serve this as a birthday cake, whole strawberries make fun candle holders. Just poke a candle in the top of each berry.