Walnut-Maple Chiffon Cake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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The men in the family often request this chiffon cake for their birthdays. The glaze is irresistible. Ingredients:
7 eggs, separated |
2 cups king arthur unbleached 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 |
browned butter glaze: |
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. Yield: 12-16 servings.
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