Maple Walnut Chiffon Cake recipe
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Ingredients
- 2 cups pastry flour 1 ½ cups white sugar 1 tablespoon baking powder 1 teaspoon salt ¾ cup lukewarm water ½ cup vegetable oil 5 egg yolks 1 teaspoon vanilla extract ½ teaspoon maple-flavored extract ½ cup finely chopped walnuts 1 cup egg whites ½ teaspoon cream of tartar 1 (3.4 ounce) package instant butterscotch pudding mix 1 cup milk 2 cups whipped cream
Nutrition Info
- 562.3 caloriescarbohydrate: 77 gcholesterol: 141.9 mgfat: 25.7 gfiber: 4.5 gprotein: 10.6 gsaturatedFat: 5.7 gservingSize: -sodium: 747.6 mgsugar: 49.2 gtransFat: : -unsaturatedFat: : -
Directions Maple Walnut Chiffon Cake
Directions
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Preheat oven to 325 degrees F (165 degrees C).
Sift flour, sugar, baking powder, and salt together into a large bowl.
Make a well in the dry ingredients, place water, oil, egg yolks, vanilla extract, and maple extract into the well. Stir together with a wooden spoon, then beat until batter is smooth, stir in walnuts.
Place egg whites in a large glass or metal bowl. Sprinkle egg whites with cream of tartar, beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
Use a rubber spatula or wire whisk to fold 1/4 the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated, repeat folding with remaining egg whites, 1/4 at a time, folding just until incorporated. Turn the batter into an ungreased 9- or 10-inch tube pan. Cut through the batter with a knife to eliminate large air bubbles.
Bake in the preheated oven until cake is golden, and a toothpick inserted into the center comes out clean, about 1 hour. Tip the pan upside down over a wire rack to cool, about 30 minutes. Run a knife around the edge of pan to remove the cake, cool completely, about 30 minutes.
Beat instant pudding and milk together in a bowl, fold in whipped cream. Spread over cake.