Walnut Chiffon Cake
From midgelet 15 years agoIngredients
- 7 eggs, separated and at room temperature shopping list
- 2 1/4 cups (560 ml) all-purpose flour shopping list
- 1 1/2 cups (375 ml) sugar shopping list
- 3/4 cup (180 ml) cold water shopping list
- 1/2 cup (125 ml) vegetable oil shopping list
- 1 Tbs (15 ml) baking powder shopping list
- 1 tsp (5 ml) vanilla extract shopping list
- 1 tsp (5 ml) maple extract shopping list
- 1 tsp (5 ml) salt shopping list
- 2/3 cup (160 ml) chopped walnuts shopping list
- 1/2 tsp (2 ml) cream of tartar shopping list
- For the topping: shopping list
- 1 cup (250 ml) heavy cream shopping list
- 1 Tbs (15 ml) instant coffee shopping list
- 1 Tbs (15 ml) sugar shopping list
- walnut halves for garnish shopping list
How to make it
- Combine the egg yolks, flour, sugar, water, oil, baking powder, vanilla, maple, and salt in a mixing bowl and mix until thoroughly combined.
- Whip the egg whites and cream of tartar until stiff peaks form and fold into the batter.
- Fold in the chopped walnuts.
- Pour into a greased tube pan and bake in a preheated 325F (160C) oven for 20 minutes.
- Increase the heat to 350F (180C) and bake an additional 35 minutes or done
- Invert the tube pan for at least 1 hour before removing the cake.
- Whip the heavy cream, instant coffee, and sugar until soft peaks form and spoon over cake.
People Who Like This Dish 2
- juels Clayton, NC
- jeffsgirl Medford, OR
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 1 people-
This cake sounds luscious! Another great post and high 5!
juels in Clayton loved it
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