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Walnut-Maple Chiffon Cake

The men in the family often request this chiffon cake for their birthdays. The glaze is irresistible.
  • Total Time
    Prep: 30 min. Bake: 1 hour + cooling
  • Makes
    12-16 servings


  • 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
  • 3 tablespoons butter
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons warm water


  • 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.
  • 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.
Nutrition Facts
1 slice: 338 calories, 16g fat (3g saturated fat), 99mg cholesterol, 226mg sodium, 44g carbohydrate (30g sugars, 1g fiber), 6g protein.

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