Title: MAPLE CHIFFON CAKE
Categories: Cakes
Yield: 1 Servings
------------------------BH&G ENCYCLOPEDIA OF COOKING------------------------
----------------------------------VOLUME 4----------------------------------
2 1/4 c Sifted cake flour
3/4 c Granulated sugar
3 ts Baking powder
1 ts Salt
3/4 c Brown sugar
* * * * *
1/2 c Salad oil
5 Egg yolks
3/4 c Cold water
2 ts Maple flavoring
1 c Egg whites (about 8)
1/2 ts Cream of tartar
1 c Finely chopped walnuts
* * * * *
1/2 c Butter or margarine
4 c Sifted confectioners' sugar
1 ts Vanilla or 1/2 to 1 teaspoon
-maple flavoring
Light cream (about 1/4 cup)
Sift flour, granulated sugar, baking powder, and salt together into mixing
bowl; stir in brown sugar. Make a well in center of dry ingredients. Add in
order; salad oil, egg yolks, water, and flavoring. Beat till satin smooth.
Beat egg whites with cream of tartar till very stiff peaks form. Pour
batter in thin stream over entire surface of egg whites; fold in gently.
Fold in nuts. Bake in ungreased 10-inch tube pan at 350 for 1 hour. Invert
pan; cool. Prepare frosting and frost cake.
For frosting: Melt butter or margarine in saucepan; keep over low heat till
golden brown. Watch carefully to prevent scorching. Remove from heat. Place
sifted confectioners' sugar in mixing bowl. Beat in melted butter. Add
vanilla or maple flavoring. Blend in light cream till of spreading
consistency.
