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.
Maple Walnut Chiffon Cake
Servings
20 Servings
Ingredients
- 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
- 3 Tbsp non-hydrogenated canola margarine
- 1/2 cup brown sugar
- 3 Tbsp milk any kind
- 1 cup icing sugar
- 1 tsp vanilla extract
Instructions
- 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 Glaze1. 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. Yield: 1 cup (250 mL).
- Source: canolainfo.org
I added it thanks.
this cake looks really good but the instructions for the brown sugar glaze are not included