MAPLE-NUT CHIFFON CAKE

Maple-Nut Chiffon Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 19

Previous Next

FOR THE CAKE
2 1/4 cup(s) sifted cake flour
3/4` cup(s) granulated sugar
3 teaspoon(s) baking powder
1 teaspoon(s) salt
3/4` cup(s) brown sugar
1/2 cup(s) vegetable oil
5 - egg yolks
3/4 - cold water
2 teaspoon(s) maple flavoring
1 cup(s) (8) egg whites
1/2 teaspoon(s) cream of tartar
1 cup(s) finely chopped, toasted walnuts
FOR THE GOLDEN BUTTER FROSTING
1/2 cup(s) butter
4 cup(s) sifted confectioners' sugar
1/2 cup(s) light cream
1-1 1/2 teaspoon(s) maple flavoring
1 cup(s) toasted walnuts, finely chopped

Steps:

Set oven at 325 degrees F. Sift flour, granulated sugar, baking powder and salt into mixing bowl; stir in brown sugar. Make a well in dry ingredients. Add vegetable oil, egg yolks, water and flavoring. Beat until satin smooth. Combine egg whites and cream of tartar in large mixing bowl. Beat until they form very stiff peaks (stiffer than for meringue or angel cake). Pour egg-yolk batter in thin stream over entire surface of egg whites, gently cutting and folding down, across bottom, up the side and over, just until blended. Fold in nuts.
Bake in ungreased 10-inch tube pan in slow oven at 325 degrees F for 55 minutes; increase heat to 350 degrees F and bake for 10 to 15 minutes more. Invert pan; let cool thoroughly.
Gold Butter Frosting: Melt butter in saucepan; keep over low heat until golden brown, watching carefully so it does not scorch. Remove from heat, stir in confectioners' sugar. Blend in light cream and maple flavoring. Place pan in ice water and beat until of spreading consistency (add more cream if needed). Frost top and sides of cake. Decorate with chopped walnuts.