Maple-Nut Chiffon Cake – a delicious recipe with cake flour, sugar, baking powder, salt, brown sugar, salad oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift flour, granulated sugar, baking powder and salt into mixing bowl; stir in brown sugar.
2
Make a well in dry ingredients. In this order, add salad oil, egg yolks, water and flavoring. Beat until satin smooth.
3
Combine egg whites and cream of tartar in large mixing bowl.
4
Beat until they form very stiff peaks (stiffer than for meringue or angel cake).
5
Pour egg yolk batter in thin stream over entire surface of egg whites, gently folding and cutting down, across, bottom, up the side and over, just until blended.
6
Fold in nuts.
7
Bake in ungreased 10-inch tube pan in slow oven (325u00b0) for 55 minutes; increase heat to 350u00b0 and bake 10 to 15 minutes more.
8
Invert pan; let cool thoroughly.
9
Frost cooled cake with Golden Butter Frosting.
1764
kcal
Calories
89
g
Fat
204
g
Carbs
47
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 1/4 c. sifted cake flour, 3/4 c. granulated sugar, 3 tsp. baking powder, 1 tsp. salt, 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.
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