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.

Maple-Nut Chiffon Cake

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  • 2½ sifted cake flour

  • ¾ cup sugar

  • ¾ cup brown sugar

  • ½ cup salad oil

  • ¾ cup cold water

  • 1 cup egg whites

  • 3 tsp. baking powder

  • 1 tsp. salt

  • 5 egg yolks

  • 2 tsp. maple flavoring

  • ½ tsp cream tartar

  • 1 cup finely chopped nuts


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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