Maple Nut Chiffon Cake

From Mama's Recipe File

Maple Nut Chiffon Cake

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  • Prep Time


  • Total Time


  • Servings



  • c. sifted cake flour

  • ¾

    c. granulated sugar

  • 3

    t. baking powder

  • 1

    t. salt

  • ¾

    c. brown sugar

  • ½

    c. oil

  • 5

    egg yolks

  • ¾

    c. cold water

  • 2

    t. maple flavoring

  • 1

    c. (8) egg whites

  • ½

    t. cream of tartar

  • 1

    c. finely chopped black walnuts

  • Golden Butter Frosting:

  • ½

    c. margarine

  • 4

    c. sifted confectioners sugar

  • ½

    c. light cream

  • 1 to 1½

    t. maple extract


Stir flour, granulated sugar, baking powder and salt into mixing bowl; stir in brown sugar. Make a well in dry ingredients. In this order add: 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. Pour egg-yolk batter in then stream over entire surface of egg whites, gently cutting and folding down, across bottom, up and side and over until blended. Fold in nuts. Bake in ungreased 10-inch tube pan in slow oven (325°) for 55 minutes. Increase heat to 350° and bake 10-15 minutes more. For icing: Melt butter in saucepan; keep over low heat until golden brown---don't scorch! Remove from heat and stir in confectioners sugar. Blend in cream and flavoring. Place pan in ice water and beat until spreading consistency (add more cream if needed.)


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