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Maple Walnut Chiffon Cake

Ready in 107 minutes
Prep 25 minutes
Cook 82 minutes
16
SERVINGS
METRIC
IMPERIAL

Cake

  • 500 ml all-purpose flour
  • 375 ml sugar
  • 15 ml baking powder
  • 15 ml ground cinnamon
  • 2 ml salt
  • 175 ml cold water
  • 125 ml vegetable oil
  • 2 ml vanilla extract
  • 2 ml maple extract
  • 7 egg yolks
  • 125 ml toasted walnuts, finely chopped
  • 250 ml egg whites (about 8 large)
  • 2 ml cream of tartar

Maple Frosting

  • 2 egg whites
  • 375 ml packed brown sugar
  • 75 ml cold water
  • 7 ml corn syrup
  • 5 ml maple extract
  • garnish: chopped toasted walnuts (optional)
Who can resist this light-as-air, maple scented chiffon cake. Impressive to serve while scrumptious to eat.

Instructions

Pre-heat oven to 325° (160°C). Move oven rack to the lowest position.

In large bowl, whisk together flour, sugar, baking powder, cinnamon and salt. Add in water, oil, vanilla, maple and egg yolks. Using an electric mixer, beat until blended. Stir in walnuts.

In separate large bowl, using clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form, about 2 minutes. Fold one-quarter of the egg white mixture into yolk mixture. Fold in remaining whites until no streaks remain. Scrape into ungreased 10-inch (25 cm) tube pan. Run spatula through the batter to eliminate any air bubbles; smooth top.

Bake until top springs back when lightly touched, about 75 minutes. Turn pan upside down and let hang on legs attached to pan or on a bottle, until completely cooled, about 2 hours. Run knife around inside of pan and tube. Turn out, bottom side up onto a cake plate.

Fluffy Maple Frosting: In heatproof bowl, combine egg whites, brown sugar, water and corn syrup. Using an electric mixer, beat until well blended. Set bowl over rapidly boiling water. Beat on high speed and cook until mixture forms stiff peaks, about 5 to 7 minutes. Remove from heat and add maple extract. Beat for about 1 minute or until spreading consistency. Frost cooled cake. Garnish with chopped walnuts, if desired.

Tips
  • Why should chiffon cakes be cooled upside down?
Nutritional Facts
  • Amount Per Serving
    430 Calories
  • Fat
    15 g
  • Sodium
    227 mg
  • Carbohydrates
    69 g
  • Fibre
    1 g
  • Protein
    7 g

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