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
Total TimePrep: 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 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.
Nutrition Facts1 slice: 440 calories, 19g fat (5g saturated fat), 109mg cholesterol, 261mg sodium, 62g carbohydrate (47g sugars, 1g fiber), 6g protein.
Originally published as Chiffon Nut Cake in Birds & Blooms February/March 2001