Wednesday, February 17, 2010

Maple Nut Chiffon Cake

This recipe is from my 4-H and FHA days when I was in school. Last year while visiting Canada, we ate Maple cookies which reminded me of this recipe.

2 1/4 c. sifted flour
3/4 c. sugar
3 tsp. baking powder
1 tsp. brown sugar, packed
1/2 c. cooking oil
5 unbeaten egg yolks
3/4 c. cold water
2 tsp. maple flavoring
1 c. egg whites
1/2 tsp. cream of tartar

Step 1: Measure and sift together flour, sugar, baking powder, and salt into mixing bowl. Add brown sugar.Mix well and add in order the cooking oil, egg yolks, cold water, and maple flavoring. Beat with spoon or with electric mixer on medium speed for 1 minute.

Step 2: Measure into large mixing bowl. Beat by hand until whites form very stiff peaks, or with electric mixer on high speed for 3 to 5 minutes. DO NOT underbeat. Egg whites are stiff enough when a rubber scraper drawn through them leaves a clean path.

Step 3: Pour egg yolk mixture over beaten egg whites gently folding with rubber scraper just until blended. Do not stir. Sprinkle over top of batter gently folding in with a few strokes: 1 cup very finely chopped pecans or walnuts. Pour immediately into ungreased tube pan. Bake 55 minutes in 325 degree oven, then increase heat to 350 degrees for 10 to 15 minutes or until top springs back when gently touched.

Immediately turn pan upside down, placing tube part over neck of funnel or bottle. Let hang free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. Frost with brown butter icing. Decorate with chopped or pieces of nuts.

BROWN BUTTER ICING: Melt 1/4 cup butter over low heat until golden brown. Remove from heat. Blend in 2 cups sifted confectioners' sugar. Remove from heat. Blend in 2 cups sifted confectioners' sugar, 2 tablespoons cream, 1 teaspoon cooking oil and 1 1/2 teaspoon vanilla. Stir vigorously until consistency to spread. If too thick, stir in a little hot water. For more generous icing, double the recipe.