Maple Walnut Chiffon Cake The Best Recipes

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Maple Walnut Chiffon Cake

"A delicious, light chiffon with a very Canadian taste. The butterscotch whipped cream frosting is to die for!"

Ingredients :

• 2 cups pastry flour
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup lukewarm water
• 1/2 cup vegetable oil
• 5 egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple-flavored extract
• 1/2 cup finely chopped walnuts
• 1 cup egg whites
• 1/2 teaspoon cream of tartar
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 1 cup milk
• 2 cups whipped cream

Instructions :

Prep : 35M	Cook : 8M	Ready in : 2H35M

• 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.

Notes :

• Substitute 1 2/3 cup all-purpose flour for the 2 cups pastry flour if desired.
• Top the cake with additional walnuts, if desired.

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