Walnut-Maple Chiffon Cake

Name: Walnut-Maple Chiffon Cake
Ingredients: 7 eggs,; 2 cups all-purpose flour; 1 cup finely chopped walnuts; 3/4 cup sugar, divided; 3/4 cup packed brown sugar; 1 teaspoon baking powder; 1 teaspoon salt; 3/4 cup water; 1/2 cup canola oil; 2 teaspoons maple flavoring; 1/2 teaspoon cream of tartar; 3 tablespoons butter; 1-1/2 cups confectioners' sugar; 1 teaspoon vanilla extract; 2 to 3 tablespoons warm water

15 ingredients

5 steps

Ingredients

7 eggs,
2 cups all-purpose flour
1 cup finely chopped walnuts
3/4 cup sugar, divided
3/4 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
2 teaspoons maple flavoring
1/2 teaspoon cream of tartar
3 tablespoons butter
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons warm water

Directions

1

Let egg whites stand at room temperature for 30 minutes.
2

In a large bowl, combine the flour, walnuts, 1/2 cup sugar, brown sugar, baking powder and salt. In another large bowl, whisk the egg yolks, water, oil and maple flavoring; add to dry ingredients and beat until well blended. In a small bowl, beat egg whites, cream of tartar and remaining sugar on medium speed until stiff peaks form; fold into batter.
3

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 60-70 minutes or until top springs back when lightly touched.
4

Immediately invert the pan onto a wire rack; cool completely. Carefully run a knife around edges of pan and center tube to loosen; remove cake.
5

For glaze, heat butter in a small saucepan over medium heat until golden brown. Remove from the heat; stir in confectioners' sugar, vanilla and enough water to achieve desired consistency. Drizzle over cake.