Maple Nut Chiffon Cake With Golden Butter Frosting
Recipe: #18722
April 30, 2015
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Mothers Day, Picnic Potluck, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"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
Ingredients
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- Libby has written by this
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- FROSTING
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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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