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
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
- Cake: 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: 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.
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