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Walnut-Maple Chiffon Cake

 Walnut-Maple Chiffon Cake
The men in the family often request this chiffon cake for their birthdays. The glaze is irresistible.
12-16 ServingsPrep: 30 min. Bake: 1 hour + cooling

Ingredients

  • 7 eggs, separated
  • 2 cups all-purpose flour
  • 1 cup finely chopped walnuts
  • 3/4 cup sugar, divided
  • 3/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 2 teaspoons maple flavoring
  • 1/2 teaspoon cream of tartar
  • BROWNED BUTTER GLAZE:
  • 3 tablespoons butter
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons warm water

Directions

  • Let egg whites stand at room temperature for 30 minutes.
  • In a large bowl, combine the flour, walnuts, 1/2 cup sugar, brown
  • sugar, baking powder and salt. In another large bowl, whisk the egg
  • yolks, water, oil and maple flavoring; add to dry ingredients and
  • beat until well blended. In a small bowl, beat egg whites, cream of
  • tartar and remaining sugar on medium speed until stiff peaks form;
  • fold into batter.

2 of 2

Walnut-Maple Chiffon Cake (continued)

Directions (continued)

  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter
  • with a knife to remove air pockets. Bake on the lowest oven rack at
  • 325° for 60-70 minutes or until top springs back when lightly
  • touched.
  • Immediately invert the pan onto a wire rack; cool completely.
  • Carefully run a knife around edges of pan and center tube to loosen;
  • remove cake.
  • For glaze, heat butter in a small saucepan over medium heat until
  • golden brown. Remove from the heat; stir in confectioners' sugar,
  • vanilla and enough water to achieve desired consistency. Drizzle
  • over cake. Yield: 12-16 servings.
Nutritional Facts: 1 slice equals 338 calories, 16 g fat (3 g saturated fat), 99 mg cholesterol, 226 mg sodium, 44 g carbohydrate, 1 g fiber, 6 g protein.