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Maple-Nut Chiffon Cake Recipe
|Cake flour||2 3⁄4 Cup (44 tbs), sifted|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Baking powder||3 Teaspoon|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Maple flavoring||2 Teaspoon|
|Egg whites||1 Cup (16 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Chopped california walnuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5667 Calories from Fat 2596
% Daily Value*
Total Fat 300 g461.6%
Saturated Fat 29.3 g146.3%
Trans Fat 2 g
Cholesterol 925.4 mg
Sodium 3564.7 mg148.5%
Total Carbohydrates 670 g223.3%
Dietary Fiber 51.1 g204.3%
Sugars 310.5 g
Protein 103 g206.6%
Vitamin A 21.6% Vitamin C
Calcium 168% Iron 69.6%
*Based on a 2000 Calorie diet
Make a well in dry ingredients.
In this order, add: salad oil, egg yolks, water, and flavoring.
Beat till 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 overjust till blended.
Fold in nuts.
Bake in ungreased 10 inch tube pan in slow oven (325Â°) 55 minutes; increase heat to 350Â° and bake 10 to 15 minutes more.
Invert pan; let cool thoroughly.
Frost cooled cake with Golden Butter Frosting.