MAPLE NUT CHIFFON CAKE

By bjnelson55

Very old recipe from Renee Olson's mom. Nice flavor and light.

Ingredients

• Sift together:
• 1 cup sifted flour (spoon lightly, don't pack)
• 3/8 cup (1/4 cup plus 2 Tbsp.) sugar
• 1-1/2 tsp. baking powder
• 1/2 tsp. salt
• Mix in:
• 3/8 cup (1/4 cup plus 2 Tbsp.) brown sugar firmly packed.
• Make a well and add:
• 1/4 cup oil
• 3 unbeaten egg yolks
• 3/8 cup "cold" water
• 1 tsp. maple flavoring.
• Beat with spoon until smooth.
• In large second bowl:
• 1/2 cup egg whites (4)
• 1/4 tsp. cream of tartar
• Beat until very stiff peaks; stiffer than for meringue. DO NOT underbeat.
• BROWN BUTTER ICING:
• Mix slowly until lightly browned --
• 1/4 cup butter.
• Blend with 2 cups sifted powdered sugar
• 2 Tbsp. cream
• 1 tsp. oil
• 1/2 tsp. vanilla.
• Stir in 1 Tbsp. hot water and beat until creamy.

Preparation

Step 1

Pour egg yolk mixture gradually over beaten egg whites, gently folding in with rubber scraper until just blended. Don't stir.

Gently fold in 1/2 cup finely chopped nuts.

Pour immediately into ungreased loaf pan (5x10x3 inch). Bake 50 to 55 minutes at 325 degrees or until top springs back when lightly touched.

Turn pan over upside down, resting edges on two other pans. Let hang free of table until cold.

Loosen sides with a spatula; turn pan over; hit edge sharply on table to loosen and then