Walnut Chiffon Cake Recipe

Name: Walnut Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1 1/2 c. sugar; 1 tsp. salt; 3 tsp. baking powder; 1/2 c. salad oil; 7 unbeaten egg yolks; 3/4 c. cold water; 2 tsp. vanilla; 1 c. egg whites; 1/2 tsp. cream of tartar; 1 c. finely chopped walnuts

Servings: persons

2 c. flour
1 1/2 c. sugar
1 tsp. salt
3 tsp. baking powder
1/2 c. salad oil
7 unbeaten egg yolks
3/4 c. cold water
2 tsp. vanilla
1 c. egg whites
1/2 tsp. cream of tartar
1 c. finely chopped walnuts

1
Combine first 4 ingredients.
2
Make a well and add, in order, oil, egg yolks, cold water and vanilla.
3
Beat until smooth. Measure egg whites into large bowl along with cream of tartar. Beat until very stiff.
4
Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber spatula just until blended.
5
Sprinkle chopped walnuts over the top and fold in gently with a few strokes.
6
Pour into ungreased tube pan and bake at 325u00b0 for 55 minutes, then at 350u00b0 for 10 to 15 minutes.
7
Invert until cool.
8
Frost with a butter frosting and sprinkle chopped nuts all over top.

1792

kcal

Calories

Fat

194

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 11 ingredients. The key ingredients include: 2 c. flour, 1 1/2 c. sugar, 1 tsp. salt, 3 tsp. baking powder, and more.

Yes, Walnut 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.

Walnut Chiffon Cake

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