Maple-Nut Chiffon Cake

2 1/4 cups sifted cake flour
3/4 cup granulated sugar
3 teaspoon baking powder
1 teaspoon salt
3/4 cup brown sugar
1/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
2 teaspoons maple flavoring
1 cup (8) egg whites
1/2 teaspoon cream of tartar
1 cup finely chopped walnuts

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. In this order, 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.

Frost cooled cake with Golden Butter Frosting.

Golden Butter Frosting :
1/2 cup butter or margarine
4 cups sifted confectioners' sugar
1/2 cup light cream
1 to 1 1/2 teaspoons maple flavoring or vanilla extract

Melt butter or margarine 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 or vanilla. Place pan in ice water and beat until of spreading consistency (add more cream if needed).

Makes enough to frost a 10-inch round chiffon or angel cake.