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Chiffon Nut Cake Recipe

Chiffon Nut Cake Recipe

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 TIME: Prep: 15 min. Bake: 65 min. YIELD:12-16 servings


  • 2 cups all-purpose flour, sifted
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 eggs, separated
  • 3/4 cup cold water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1 cup chopped hickory nuts or pecans
  • 4 cups confectioners' sugar
  • 1/2 cup butter or margarine, softened
  • 1-1/2 teaspoons vanilla extract
  • 4 to 6 tablespoons milk
  • Chopped hickory nuts or pecan halves


  • 1. In a large bowl, combine the flour, sugar, baking powder and salt. Add the oil, egg yolks, water and vanilla; beat with a wooden spoon until smooth. In a mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold into egg yolk mixture. Fold in nuts. Pour into an ungreased 10-in. tube pan. Bake 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 of pan and invert cake onto a serving plate. For frosting, in a bowl, combine 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 slice: 440 calories, 19g fat (5g saturated fat), 109mg cholesterol, 261mg sodium, 62g carbohydrate (47g sugars, 1g fiber), 6g protein.

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Reviewed May. 1, 2014

"It`s perfect!"

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