- 7 eggs, separated
- 2 cups all-purpose flour, sifted
- 1-1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1 cup chopped hickory nuts or pecans
- CREAMY VANILLA FROSTING:
- 4 cups confectioners' sugar
- 1/2 cup butter, softened
- 1-1/2 teaspoons vanilla extract
- 4 to 6 tablespoons milk
- Chopped hickory nuts or pecan halves
- Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. Add the oil, egg yolks, water and vanilla; beat until smooth. In another bowl, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. Fold in nuts.
- Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around the sides and center tube of pan. Invert cake onto a serving plate.
- For frosting, in a bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Frost top and sides of cake; garnish with nut halves. Yield: 12-16 servings.
Originally published as Chiffon Nut Cake in Birds & Blooms February/March 2001, p55
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Reviewed May. 1, 2014