Maple Nut Chiffon Cake
Makes 20 servings
5 large eggs, separated
1/2 teaspoon cream of tartar
2 cups sifted all purpose flour
3/4 cup firmly packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup maple flavored syrup
1/2 cup water
2 teaspoons maple-flavored extract
1/4 cup maple-flavored syrup
2 tablespoons light brown sugar
1 1/2 teaspoons butter or margarine
1/2 syrup chopped walnuts
Heat oven to 325°F. Prepare cake: In large bowl, with electric mixer,
beat egg whites with cream of tartar until very stiff peaks form.
Into another large bowl, sift together flour, brown sugar, baking powder
and salt. Make a well in the center and add, in order, oil, syrup, egg yolks
and maple extract; with electric mixer, beat until smooth. Fold whites into
batter, one fourth at a time, just until well blended. Turn batter into
ungreased 10 inch tube pan.
Bake cake 50 to 55 minutes. Increase oven temperature to 350°F and bake 10 minutes longer or until center springs back when gently pressed with
fingertip. Invert pan with cake over a funnel or the neck of a filled 1
quart bottle let stand until completely cooled-1 hour. Remove pan with cake
pan and invert onto a serving plate.
Prepare Glaze: In 1 quart saucepan, combine syrup, brown sugar, and
butter, heat to boiling.
Meanwhile, with long tined fork pierce top of cake all over. Carefully pour
hot syrup mixture over top of cooled cake. Sprinkle with chopped nuts, and
set aside until glaze sets up. Cool to room temperature before cutting.