Maple-Nut Chiffon Cake
|Cake flour||2 3⁄4 Cup (44 tbs), sifted|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Baking powder||3 Teaspoon|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Maple flavoring||2 Teaspoon|
|Egg whites||1 Cup (16 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Chopped california walnuts||1 Cup (16 tbs)|
Sift flour, granulated sugar, baking powder, and salt into mixing bowl; stir in brown sugar.
Make a well in dry ingredients.
In this order, add: salad oil, egg yolks, water, and flavoring.
Beat till satin smooth.
Combine egg whites and cream of tartar in large mixing bowl.
Beat until they form very stiff peaks (stiffer than for meringue or angel cake).
Pour egg yolk batter in thin stream over entire surface of egg whites, gently cutting and folding down, across bottom, up the side, and overjust till blended.
Fold in nuts.
Bake in ungreased 10 inch tube pan in slow oven (325Â°) 55 minutes; increase heat to 350Â° and bake 10 to 15 minutes more.
Invert pan; let cool thoroughly.
Frost cooled cake with Golden Butter Frosting.