Best Maple Nut Chiffon Cake Recipes

Maple Nut Chiffon Cake With Golden Butter Frosting image

Provided by Dienia B.

Categories Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 16

2 1/4 cups cake flour, sifted
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup brown sugar
1/2 cup oil
5 egg yolks
3/4 cup water
2 teaspoons maple flavoring
1 cup egg white, 18 is number Libby has written by this
1/2 teaspoon cream of tartar
1 cup walnuts, finely chopped
1/2 cup butter
4 cups powdered sugar
1 teaspoon maple flavoring
1/2 cup cream

Steps:

Sift cake flour, sugar, baking powder, and salt into a bowl.
Stir in the brown sugar.
Make a well; add oil, egg yolks, water, maple flavoring in order given.
Beat until smooth.
In another bowl beat egg whites and cream of tarter until very stiff (I would do this first).
Pour yolk mixture over whites, folding very carefully to prevent breaking whites.
Add walnuts.
Pour into an ungreased tube pan.
Bake 55 minutes in a 325 degree Fahrenheit oven; then for last 10 minutes at 350 degrees Fahrenheit; invert when done.
FROSTING:.
Melt butter until golden brown; don't scorch.
Remove from heat.
Stir in powdered sugar.
Blend in sweet cream and maple flavoring.
Beat until smooth.
Spread on chiffon or angel cake.

Maple-Nut Chiffon Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 19

FOR THE CAKE
2 1/4 cup(s) sifted cake flour
3/4` cup(s) granulated sugar
3 teaspoon(s) baking powder
1 teaspoon(s) salt
3/4` cup(s) brown sugar
1/2 cup(s) vegetable oil
5 - egg yolks
3/4 - cold water
2 teaspoon(s) maple flavoring
1 cup(s) (8) egg whites
1/2 teaspoon(s) cream of tartar
1 cup(s) finely chopped, toasted walnuts
FOR THE GOLDEN BUTTER FROSTING
1/2 cup(s) butter
4 cup(s) sifted confectioners' sugar
1/2 cup(s) light cream
1-1 1/2 teaspoon(s) maple flavoring
1 cup(s) toasted walnuts, finely chopped

Steps:

Set oven at 325 degrees F. Sift flour, granulated sugar, baking powder and salt into mixing bowl; stir in brown sugar. Make a well in dry ingredients. Add vegetable oil, egg yolks, water and flavoring. Beat until satin smooth. Combine egg whites and cream of tartar in large mixing bowl. Beat until they form very stiff peaks (stiffer than for meringue or angel cake). Pour egg-yolk batter in thin stream over entire surface of egg whites, gently cutting and folding down, across bottom, up the side and over, just until blended. Fold in nuts.
Bake in ungreased 10-inch tube pan in slow oven at 325 degrees F for 55 minutes; increase heat to 350 degrees F and bake for 10 to 15 minutes more. Invert pan; let cool thoroughly.
Gold Butter Frosting: Melt butter in saucepan; keep over low heat until golden brown, watching carefully so it does not scorch. Remove from heat, stir in confectioners' sugar. Blend in light cream and maple flavoring. Place pan in ice water and beat until of spreading consistency (add more cream if needed). Frost top and sides of cake. Decorate with chopped walnuts.