Name: Maple Nut Chiffon Cake
Yield: 4 servings
Ingredients: 2 c. sifted all-purpose flour; 3/4 c. brown sugar; 3/4 c. white sugar; 3 tsp. baking powder; 1 tsp. salt; 1/2 c. Wesson oil; 7 beaten egg yolks; 3/4 c. cold water; 2 tsp. maple flavoring; 1/2 tsp. cream of tartar; 1 c. egg whites (7 or 8)

Servings: persons

2 c. sifted all-purpose flour
3/4 c. brown sugar
3/4 c. white sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. Wesson oil
7 beaten egg yolks
3/4 c. cold water
2 tsp. maple flavoring
1/2 tsp. cream of tartar
1 c. egg whites (7 or 8)

1
Heat oven to 325u00b0.
2
Sift the first 5 ingredients together in a mixing bowl.
3
Make a well; add Wesson oil, egg yolks, water and maple flavoring.
4
Beat until smooth with spoon or mixer on medium speed.
5
Add cream of tartar to egg whites in large mixing bowl. Beat until whites are very stiff, then pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber scraper, just until blended.
6
Pour into ungreased 10 x 14-inch tube pan.
7
Bake at 325u00b0 for 55 minutes, then at 350u00b0 for 10 to 15 minutes.
8
Turn pan upside down on bottle until cold.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Maple Nut Chiffon Cake

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