Maple Nut Chiffon Cake Recipe

Name: Maple Nut Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sifted flour; 3/4 c. sugar; 3/4 c. brown sugar, firmly packed; 1 tsp. baking powder; 1 tsp. salt; 1/2 c. Wesson oil; 7 unbeaten egg yolks (medium size eggs); 3/4 c. cold water; 2 tsp. maple flavoring; 1/2 tsp. cream of tartar; 1 c. egg whites (7 or 8); 1 c. very finely chopped nuts

Servings: persons

2 c. sifted flour
3/4 c. sugar
3/4 c. brown sugar, firmly packed
1 tsp. baking powder
1 tsp. salt
1/2 c. Wesson oil
7 unbeaten egg yolks (medium size eggs)
3/4 c. cold water
2 tsp. maple flavoring
1/2 tsp. cream of tartar
1 c. egg whites (7 or 8)
1 c. very finely chopped nuts

1
Sift flour, sugar, baking powder and salt into bowl.
2
Make a well and add Wesson oil, egg yolks, water and maple flavoring. Beat until smooth with electric mixer using medium speed for one minute.
3
In a large bowl, add cream of tartar to egg whites.
4
Beat with electric mixer until whites form very stiff peaks on high speed for 3 to 5 minutes.
5
Do not underbeat.
6
Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber spatula, just until blended.
7
Add nuts.
8
Do not stir.
9
Pour into ungreased 10 x 4-inch tube pan.
10
Bake 55 minutes at 325u00b0, then increase to 350u00b0 for 10 to 15 minutes longer or until top springs back when lightly touched.
11
Turn pan upside-down and cool.
12
Let hang until cold.
13
Remove and frost with the following.

1387

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 c. sifted flour, 3/4 c. sugar, 3/4 c. brown sugar, firmly packed, 1 tsp. baking powder, and more.

Yes, Maple Nut Chiffon 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.

That's it — enjoy your meal!

Maple Nut Chiffon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions