Maple Nut Chiffon Cake

Maple Nut Chiffon Cake

Published on November 8, 2014 | In By

Ingredients

  • 2-1/4 cups sifted cake flour
  • 3/4 cup granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup brown sugar
  • 1/2 cup salad oil
  • 5 egg yolks
  • 3/4 cup cold water
  • 2 teaspoons maple flavoring
  • 1 cup (8) egg whites
  • 1/2 teaspoon cream of tartar
  • 1 cup finely chopped California walnuts

Nutrition Info

Instructions

  1. Sift flour, sugar, baking powder and salt into mixing bowl. Stir in brown sugar.
  2. Make a well in the dry ingredients. In this order, add salad oil, egg yolks, water and flavoring. Beat with mixer until satin smooth. Set aside.
  3. In large mixing bowl, combine egg whites and cream of tartar. Beat with mixer until they form VERY STIFF PEAKS (stiffer than meringue or angel food cake.)
  4. Pour egg yolk batter in thin stream over entire surface of egg whites, gently cutting and folding with large mixing spoon -- down, across bottom, up the side, and over -- just until blended. Fold in nuts. The goal is to add the ingredients without damaging the egg whites.
  5. Bake in ungreased 10-inch tube pan (angel food cake pan) at 325 degrees for 55 minutes.
  6. Increase heat to 350 degrees and bake another 10 to 15 minutes.
  7. Invert pan (on pop bottle) and cool thoroughly, at least an hour. This will help keep the cake from falling. Remember this is a chiffon cake made with egg white so it's fragile and can easily fall. Don't open the oven too often. Be gentle.
  8. Remove to cake plate and ice with Flour Frosting.

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