Maple Nut Chiffon Cake With Golden Butter Frosting
"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 is 12 servings
Ingredients
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 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
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
No special items needed.
0 Reviews
You'll Also Love
