Ingredients: |
Ingredients: 2 1/4 c. cake flour (spoon lightly into cup, don't pack)
3/4 c. sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. brown sugar, free of lumps,
1/2 c. salad oil
5 unbeaten egg yolks (med. size)
3/4 c. cold water
2 tsp. maple flavoring
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar
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Directions: |
Directions:Measure (level throughout) and sift into mixing bowl:
2 1/4 c. cake flour (spoon lightly into cup, don't pack)
3/4 c. sugar
3 tsp. baking powder
1 tsp. salt
Mix in:
3/4 c. brown sugar, free of lumps, packed in cup
Make a well and add in order:
1/2 c. salad oil
5 unbeaten egg yolks (med. size)
3/4 c. cold water
2 tsp. maple flavoring
Beat with spoon until smooth.
STEP 2:
Measure into large mixing bowl:
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar
Beat by hand until white form very stiff peaks, or with electric mixer on high speed for 3-5 minutes. Do not under beat. Egg whites are stiff enough when a rubber scraper drawn through leaves a clean path.
STEP 3:
Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber scraper just until blended. Do not stir. Sprinkle over top of batter gently folding it with a few strokes 1 cup finely chopped pecans.
Pour immediately into ungreased tube pan, 10 x 4 inches. Bake 55 minutes at 325 degrees, then increase to 350 degrees for 10 to 15 minutes, or until top springs back when lightly 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. |
This recipe for Maple Pecan Chiffon Cake is from