Chiffon Nut Cake Recipe

Name: Chiffon Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 eggs,; 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; 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

Servings: persons

7 eggs,
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
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

1
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.
2
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 325u00b0 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.
3
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.

2136

kcal

Calories

Fat

285

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 7 eggs,, 2 cups all-purpose flour, sifted, 1-1/2 cups sugar, 1 teaspoon baking powder, and more.

Yes, Chiffon Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chiffon Nut Cake

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