Maple Walnut Chiffon Cake
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
40
Spice
52
Sweetness
35
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Pastry Flour1.5 cups
White Sugar1 tbsp
Baking Powder1 tsp
Salt3 cup
Water (lukewarm)1 cup
Vegetable Oil1 tsp
Vanilla Extract1 cup
Walnut (finely chopped)1 cup
Egg White1 tsp
Cream Of Tartar1 cup
Milk2 cups
Whipped CreamDirections:
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
4
Stir together with a wooden spoon, then beat until batter is smooth; stir in walnuts
5
Place egg whites in a large glass or metal bowl
6
Sprinkle egg whites with cream of tartar; beat until stiff peaks form
7
Lift your beater or whisk straight up: the egg whites will form sharp peaks
8
Use a rubber spatula or wire whisk to fold 1/4 the beaten egg whites into the batter
9
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
10
Turn the batter into an ungreased 9- or 10-inch tube pan
11
Cut through the batter with a knife to eliminate large air bubbles
12
Bake in the preheated oven until cake is golden, and a toothpick inserted into the center comes out clean, about 1 hour
13
Tip the pan upside down over a wire rack to cool, about 30 minutes
14
Run a knife around the edge of pan to remove the cake; cool completely, about 30 minutes
15
Beat instant pudding and milk together in a bowl; fold in whipped cream
16
Spread over cake