Maple Nut Chiffon Cake With Golden Butter Frosting

15m
Prep Time
70m
Cook Time
1h 25m
Ready In


"From Libby; old recipe. This uses a lot of egg whites but they have them in the refrigerator section now. Famous recipe in the '40s. review from other place Comments: My mother has been making this cake as birthday cakes since the mid 1950s. It's a amazing cake"

Original is 12-14 servings
  • Libby has written by this
  • FROSTING

Nutritional

  • Serving Size: 1 (271.3 g)
  • Calories 998.8
  • Total Fat - 53.5 g
  • Saturated Fat - 17.9 g
  • Cholesterol - 1125.5 mg
  • Sodium - 407.1 mg
  • Total Carbohydrate - 113.5 g
  • Dietary Fiber - 3.1 g
  • Sugars - 92.4 g
  • Protein - 20.9 g
  • Calcium - 246 mg
  • Iron - 4.1 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Sift cake flour, sugar, baking powder, and salt into a bowl.

Step 2

Stir in the brown sugar.

Step 3

Make a well; add oil, egg yolks, water, maple flavoring in order given.

Step 4

Beat until smooth.

Step 5

In another bowl beat egg whites and cream of tarter until very stiff (I would do this first).

Step 6

Pour yolk mixture over whites, folding very carefully to prevent breaking whites.

Step 7

Add walnuts.

Step 8

Pour into an ungreased tube pan.

Step 9

Bake 55 minutes in a 325 degree Fahrenheit oven; then for last 10 minutes at 350 degrees Fahrenheit; invert when done.

FOR THE FROSTING


Step 10

Melt butter until golden brown; don't scorch.

Step 11

Remove from heat.

Step 12

Stir in powdered sugar.

Step 13

Blend in sweet cream and maple flavoring.

Step 14

Beat until smooth.

Step 15

Spread on chiffon or angel cake

Tips


No special items needed.

0 Reviews

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