Maple Walnut Chiffon Cake

A delicious, light chiffon with a very Canadian taste. The butterscotch whipped cream frosting is to die for!

• Preparation Time: 35 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 35 mins
• Calories: 562 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup milk
• 1 ½ cups white sugar
• ½ cup vegetable oil
• 1 teaspoon salt
• ½ teaspoon cream of tartar
• ½ cup finely chopped walnuts
• 1 tablespoon baking powder
• 2 cups whipped cream
• 1 cup egg whites
• 5 egg yolks
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2 cups pastry flour
• ¾ cup lukewarm water
• ½ teaspoon maple-flavored extract

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Sift flour, sugar, baking powder, and salt together into a large bowl.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Beat instant pudding and milk together in a bowl; fold in whipped cream. Spread over cake.