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Chiffon Nut Cake

 Chiffon Nut Cake
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
12-16 ServingsPrep: 15 min. Bake: 65 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon cream of tartar
  • 1 cup chopped hickory nuts or pecans
  • 4 cups confectioners' sugar
  • 1/2 cup butter, softened
  • 1-1/2 teaspoons McCormick® Pure 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

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Chiffon Nut Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 440 calories, 19 g fat (5 g saturated fat), 109 mg cholesterol, 261 mg sodium, 62 g carbohydrate, 1 g fiber, 6 g protein.