Maple Walnut Chiffon Cake

  4.0 – 1 reviews  • Walnut Dessert Recipes

On sweltering summer days, a lovely beverage to enjoy poolside. Cherry, pineapple slice, and umbrella are used as garnish.

Prep Time: 35 mins
Cook Time: 1 hr
Additional Time: 1 hr
Total Time: 2 hrs 35 mins
Servings: 8
Yield: 1 9-inch tube cake

Ingredients

  1. 2 cups pastry flour
  2. 1 ½ cups white sugar
  3. 1 tablespoon baking powder
  4. 1 teaspoon salt
  5. ¾ cup lukewarm water
  6. ½ cup vegetable oil
  7. 5 egg yolks
  8. 1 teaspoon vanilla extract
  9. ½ teaspoon maple-flavored extract
  10. ½ cup finely chopped walnuts
  11. 1 cup egg whites
  12. ½ teaspoon cream of tartar
  13. 1 (3.4 ounce) package instant butterscotch pudding mix
  14. 1 cup milk
  15. 2 cups whipped cream

Instructions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, sugar, baking powder, and salt together into a large bowl.
  3. 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. 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. 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. 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. Beat instant pudding and milk together in a bowl; fold in whipped cream. Spread over cake.
  8. Substitute 1 2/3 cup all-purpose flour for the 2 cups pastry flour if desired.
  9. Top the cake with additional walnuts, if desired.

Nutrition Facts

Calories 562 kcal
Carbohydrate 77 g
Cholesterol 142 mg
Dietary Fiber 5 g
Protein 11 g
Saturated Fat 6 g
Sodium 748 mg
Sugars 49 g
Fat 26 g
Unsaturated Fat 0 g

Reviews

Christopher Shepard
This cake is amazing! The icing wasn’t for me though, too plain for such an elegant cake. NOTE: You need 7 eggs, but only 5 of the yolks. I also sliced the cake in half and added some walnuts and drizzles of pure maple syrup. Yum!

 

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