Maple Walnut Chiffon CakeSubmitted by: CASSIOEPIA
IntroductionMy hubby asks for this for his birthday. The nutrition information does not include any frosting. We usually serve with Maple Walnut Ice Cream (also not included in the nutrition content). My hubby asks for this for his birthday. The nutrition information does not include any frosting. We usually serve with Maple Walnut Ice Cream (also not included in the nutrition content).
7 eggs, separated
2 cups all-purpose flour
1 cup finely chopped walnuts
3/4 cup sugar, divided
3/4 cup brown sugar
1 tsp baking powder
1 tsp salt
3/4 cup water
1/2 cup canola oil
2 tsp Maple flavoring
1/2 tsp Cream of Tartar
In a large bowl, combine the flour, walnuts, brown sugar, baking powder, salt, and 1/2 cup white sugar.
In another bowl, wisk the egg yolks, water, oil, and maple flavoring together. Add to the dry ingredients and beat until well blended (do not over beat).
Beat the egg whites with the cream of tartar and remaining sugar until stiff peaks form. Fold gently into batter.
Pour into a ten inch tube pan (angel food cake pan). Bake on the lowest oven rack at 325 F for 60-70 minutes, or until top springs back when lightly touched.
Immediately invert the pan onto a wire rack, and cool completely.
Carefully run a cake knife around the edges of the pan and the enter tube to loosen the cake. Remove to a cake plate for serving.
Serving Size: 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user CASSIOEPIA.