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Maple-Nut Chiffon Cake


Mom used to make this cake when I was in High School and my friends always requested it when I had a party. Think Aunt Adeline was the originator.

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  • 2 1/2 sifted cake flour
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup salad oil
  • 3/4 cup cold water
  • 1 cup egg whites
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 5 egg yolks
  • 2 tsp. maple flavoring
  • 1/2 tsp cream tartar
  • 1 cup finely chopped nuts


Servings 16


Step 1

Sift flour, granulated sugar, baking powder and salt into bowl. Stir in brown sugar. Make a well in dry ingredients. In this order add:

salad oil, egg yolks, water and flavoing. Beat until smooth. Combine eggs whites and cream of tartar in large bowl. Beat until very still peaks. Pour egg-yolk batter in thin stram over entire surgace of egg whites---fold in until blended. Fold in nuts. Bake in 10" ungreased angel food cake pan for 55 min. in 325 oven...then 10-15 min. on 350. Invert pan and cool thoroughly.

Frost with maple powdered sugar frosting.

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