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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Maple Nut Chiffon cake Recipe

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This recipe for Maple Nut Chiffon cake is from ET's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup flour
3/8 cup sugar (1/4 cup + 2 TB)
1+1/2 tsp baking powder
1/2 tsp salt
3/8 cup packed brown sugar
1/4 cup Wesson oil
3 unbeaten egg yolks
3/8 cup COLD water
1 tsp maple flavoring
1/4 cup egg whites (about 4)/1/4 tsp cream of tartar1/2 cup finely chopped nuts


BROWN BUTTER FROSTING:

1/4 cup butter
2 cups confectionary sugar
2 TB cream
1+1/2 tsp vanilla
1 tsp wesson oil
1 TB hot water
Directions:
Directions:
Preheat ovem to 325º

Measure (level) & sift together flour, sugar,baking powder & salt

Mix in brown sugar

Make a well in the center & add in order: oil,egg yolks, water, & maple flavor.Beat with a spoon until smooth.

Whip egg whites with cream of tartar until very stiff peaks are formed - DO NOT UNDER BEAT!

Pour egg yolk mixture gradually over whipped whites.FOLD in with a spatula - do not stir.

Gently fold in nuts with as few strokes as possible.

Pour into ungreased loaf pan & bake 50 - 55 minutes.

Cool upside down on wire rack until completely cooled. May have to loosen sides with a knife.

Make frosting by melting butter until lightly brown, Blend with confectionary sugar. Add cream, vanilla, oil & hot water & beat until fluffy

Frost cake
Number Of Servings:
Number Of Servings:
10

 

 

 

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