Maple Walnut Chiffon Cake
Recipe information
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Cooking:
35 min.
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Servings per container:
8
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Source:

Ingredients for - Maple Walnut Chiffon Cake

1. Pastry flour - 2 cups
2. White sugar - 1 ½ cups
3. Baking powder - 1 tablespoon
4. Salt - 1 teaspoon
5. Lukewarm water - ¾ cup
6. Vegetable oil - ½ cup
7. Egg yolks - 5
8. Vanilla extract - 1 teaspoon
9. Maple-flavored extract - ½ teaspoon
10. Finely chopped walnuts - ½ cup
11. Egg whites - 1 cup
12. Cream of tartar - ½ teaspoon
13. Instant butterscotch pudding mix - 1 (3.4 ounce) package
14. Milk - 1 cup
15. Whipped cream - 2 cups

How to cook deliciously - Maple Walnut Chiffon Cake

1. Stage

Preheat oven to 325 degrees F (165 degrees C).

2. Stage

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

3. Stage

Make a well in the dry ingredients; place water, oil, egg yolks, vanilla extract, and maple extract into the well. Stir together with a wooden spoon, then beat until batter is smooth; stir in walnuts.

4. Stage

Place egg whites in a large glass or metal bowl. Sprinkle egg whites with cream of tartar; beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.

5. Stage

Use a rubber spatula or wire whisk to fold 1/4 the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated; repeat folding with remaining egg whites, 1/4 at a time, folding just until incorporated. Turn the batter into an ungreased 9- or 10-inch tube pan. Cut through the batter with a knife to eliminate large air bubbles.

6. Stage

Bake in the preheated oven until cake is golden, and a toothpick inserted into the center comes out clean, about 1 hour. Tip the pan upside down over a wire rack to cool, about 30 minutes. Run a knife around the edge of pan to remove the cake; cool completely, about 30 minutes.

7. Stage

Beat instant pudding and milk together in a bowl; fold in whipped cream. Spread over cake.