Maple Walnut Chiffon Cake Recipe
Indulge in the irresistible flavor of this walnut chiffon cake, topped with a decadent brown sugar glaze. It's a delightful treat for both the eyes and your taste buds.
Ingredients
- 2 1/4 cups sifted cake flour
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 Tbsp baking powder
- 1 tsp salt
- canola oil 125 mL
- cold water 175 mL
- 5 egg yolks
- 4 tsp maple flavoring
- 1/2 tsp cream of tartar
- 1 cup egg whites
- 1 cup walnuts, chopped fine
- Brown Sugar Glaze
- 3 Tbsp non-hydrogenated canola margarine 45 mL
- 1/2 cup brown sugar
- 3 Tbsp milk
- 1 tsp vanilla extract
- 1 cup icing sugar
Instructions
- Preheat oven to 325 °F (160 °C).
- Sift together cake flour, sugars, baking powder and salt. Add canola oil, water, egg yolks and maple flavouring; beat until smooth.
- In separate bowl, add cream of tartar to egg whites and beat to form stiff peaks. Fold egg whites into flour mixture until just blended. Fold in nuts. Turn batter into 9-inch (22 cm) tube pan.
- Bake 55 minutes at 325 °F (160 °C); increase heat to 350 °F (180 °C) and bake another 10 to 15 minutes. Remove cake from oven and invert pan over cup or glass for 2 hours to cool. Turn cake right side up, run knife around edges and invert onto serving platter. Frost with brown sugar glaze.
- Brown Sugar Glaze: In medium saucepan, melt margarine, brown sugar and milk. Slowly bring to boil. Boil for 1 minute and remove from heat.
- Add icing sugar and vanilla; whisk until smooth. Drizzle onto cake immediately, as the glaze will harden when it cools.
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