Chiffon Nut Cake Recipe

5 1 1
Chiffon Nut Cake Recipe
Chiffon Nut Cake Recipe photo by Taste of Home
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Chiffon Nut Cake Recipe

Read Reviews
5 1 1
Publisher Photo
Chop hickory nuts to add rich taste and a subtle crunch to every slice. If you can't find hickory nuts, use pecans instead.—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 slice: 440 calories, 19g fat (5g saturated fat), 109mg cholesterol, 261mg sodium, 62g carbohydrate (47g sugars, 1g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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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Diyana User ID: 5996384 34835
Reviewed May. 1, 2014

"It`s perfect!"

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