Maple Nut Chiffon Cake With Golden Butter Frosting

12
Servings
60m
Prep Time
60m
Cook Time
2h
Ready In

Recipe: #38740

May 19, 2022



"Better homes and gardens 1950s cake can use frosting for Angel food cake too. 8 eggs are 1 cup and someone said 2 cups powdered sugar"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (257.3 g)
  • Calories 955.4
  • Total Fat - 54.5 g
  • Saturated Fat - 21.8 g
  • Cholesterol - 1154.2 mg
  • Sodium - 567.7 mg
  • Total Carbohydrate - 98 g
  • Dietary Fiber - 3.1 g
  • Sugars - 73.4 g
  • Protein - 22.5 g
  • Calcium - 257 mg
  • Iron - 4.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.4 mg

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

Step 4

Add oil, egg yolks, water, maple flavoring in order given.

Step 5

Beat until smooth.

Step 6

In another bowl

Step 7

Beat egg whites and cream of tarter until very stiff (I would do this first).

Step 8

Pour yolk mixture over whites,

Step 9

Folding very carefully to prevent breaking whites.

Step 10

Add walnuts.

Step 11

Pour into an ungreased tube pan.

Step 12

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

Step 13

FROSTING:

Step 14

Melt butter until golden brown; don't scorch.

Step 15

Remove from heat.

Step 16

Stir in powdered sugar.

Step 17

Blend in sweet cream and maple flavoring.

Step 18

Beat until smooth.

Step 19

Spread on chiffon or angel cake.

Tips & Variations


No special items needed.

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