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Maple Walnut Chiffon Cake

Maple Walnut Chiffon Cake

This chiffon cake tastes even better with Brown Sugar Glaze on top. For best results, chiffon cakes should be baked in a round cake tube pan. This allows for the cake to cook evenly.

  • Duration
  • Cook Time
  • Prep Time
  • 20 pieces ServingsServings


  • 2 1/4 cups sifted cake flour
  • 3/4 cup Granulated sugar
  • 3/4 cup brown sugar, packed
  • 4 tsp maple flavouring
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 cup canola oil
  • 3/4 cup cold water
  • 5 egg yolks
  • 1/2 tsp cream of tartar
  • 1 cup egg whites (8 to10)
  • 1 cup walnuts, chopped fine

Brown Sugar Glaze

  • 3 Tbsp non-hydrogenated canola margarine
  • 1/2 cup brown sugar
  • 3 Tbsp milk (any kind)
  • 1 cup icing sugar
  • 1 tsp vanilla extract


1 Preheat oven to 325°F (160°C).
2 Sift together cake flour, sugars, baking powder and salt. Add canola oil, water, egg yolks, and maple flavouring; beat until smooth.
3 In a separate bowl, add cream of tartar to egg whites and beat to form stiff peaks.
4 Fold egg whites into flour mixture until just blended. Fold in nuts. Turn batter into 9-inch (22 cm) tube pan.
5 Bake 55 minutes at 325°F (160°C); increase heat to 350°F (180°C) and bake another 10-15 minutes.
6 Remove cake from the oven and invert pan over a cup or glass for 2 hours to cool.
7 Turn cake right side up, run knife around edges and invert onto serving platter. Frost with brown sugar glaze.

Brown Sugar Glaze
1. In medium saucepan, melt margarine, brown sugar and milk. Slowly bring to boil. Boil for 1 minute and remove from heat.

2. Add icing sugar and vanilla; whisk until smooth. Drizzle onto cake immediately, as the glaze will harden when it cools.
Yield: 1 cup (250 mL).


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