Maple Nut Chiffon Cake
Maple Nut Chiffon Cake is an moderately easy dinner. Made with 2 c. sifted flour, 3/4 c. sugar, 3/4 c. brown sugar, firmly packed, 1 tsp. baking powder and 1 tsp. salt, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
🔗 Recipe adapted from RecipeNLG-Full
Sift flour, sugar, baking powder and salt into bowl.
Make a well and add Wesson oil, egg yolks, water and maple flavoring. Beat until smooth with electric mixer using medium speed for one minute.
In a large bowl, add cream of tartar to egg whites.
Beat with electric mixer until whites form very stiff peaks on high speed for 3 to 5 minutes.
Do not underbeat.
Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber spatula, just until blended.
Add nuts.
Do not stir.
Pour into ungreased 10 x 4-inch tube pan.
Bake 55 minutes at 325°, then increase to 350° for 10 to 15 minutes longer or until top springs back when lightly touched.
Turn pan upside-down and cool.
Let hang until cold.
Remove and frost with the following.
🍷 Perfect Pairings
Complete your meal with these
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