CHIFFON NUT CAKE

Chiffon Nut Cake image

Chop hickory nuts to add rich taste and a subtle crunch to every slice. If you can't find hickory nuts, use pecans instead.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Time 1h30m

Yield 12-16 servings.

Number Of Ingredients 16

Ingredients

7 eggs, separated
2 cups all-purpose flour, sifted
1-1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
3/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1 cup chopped hickory nuts or pecans
CREAMY VANILLA FROSTING:
4 cups confectioners' sugar
1/2 cup butter, softened
1-1/2 teaspoons vanilla extract
4 to 6 tablespoons milk
Chopped hickory nuts or pecan halves

Steps:

Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. Add the oil, egg yolks, water and vanilla; beat until smooth. In another bowl, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. Fold in nuts. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around the sides and center tube of pan. Invert cake onto a serving plate. , For frosting, in a bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Frost top and sides of cake; garnish with nut halves.

Nutrition Facts : Calories 440 calories, Fat 19g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 261mg sodium, Carbohydrate 62g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.