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Maple Walnut Chiffon Cake Recipe
|Cake flour||2 1⁄4 Cup (36 tbs), sifted|
|Baking powder||3 Teaspoon|
|Granulated fructose||2⁄3 Cup (10.67 tbs)|
|Granulated brown sugar||1⁄2 Cup (8 tbs)|
|Liquid vegetable oil||1⁄2 Cup (8 tbs)|
|Maple flavoring||1 Teaspoon|
|Cold water||3⁄4 Cup (12 tbs)|
|Cream of tartar||1 Teaspoon|
|Walnuts||1⁄2 Cup (8 tbs), finely chopped|
Serving size: Complete recipe
Calories 3916 Calories from Fat 1487
% Daily Value*
Total Fat 169 g259.6%
Saturated Fat 24.5 g122.6%
Trans Fat 0 g
Cholesterol 925.4 mg
Sodium 3606 mg150.2%
Total Carbohydrates 542 g180.7%
Dietary Fiber 38.2 g152.9%
Sugars 158.1 g
Protein 94 g188.8%
Vitamin A 21.8% Vitamin C 1.1%
Calcium 150.8% Iron 31.5%
*Based on a 2000 Calorie diet
Sift into a large bowl.
Add fructose and stir.
Make a well in the flour mixture, and add brown sugar replacement, vegetable oil, egg yolks, maple flavoring, and water.
Beat until mixture becomes very smooth and thick.
Now beat egg whites and cream of tartar together until very stiff peaks form.
Pour batter in a thin stream over egg whites.
Then fold in nuts.
Transfer to 10 in. (25 cm) ungreased tube pan.
Bake at 350°F (175°C) for 60 minutes or until cake tests done.
Invert until completely cooled.
Remove from pan.