Maple Nut Chiffon Cake With Golden Butter Frosting Recipes

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MAPLE NUT CHIFFON CAKE WITH GOLDEN BUTTER FROSTING



Maple Nut Chiffon Cake With Golden Butter Frosting image

From Libby; old recipe. This uses a lot of egg whites but they have them in the refrigerator section now. Famous recipe in the '40s.

Provided by Dienia B.

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 16

2 1/4 cups cake flour, sifted
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup brown sugar
1/2 cup oil
5 egg yolks
3/4 cup water
2 teaspoons maple flavoring
1 cup egg white, 18 is number Libby has written by this
1/2 teaspoon cream of tartar
1 cup walnuts, finely chopped
1/2 cup butter
4 cups powdered sugar
1 teaspoon maple flavoring
1/2 cup cream

Steps:

  • Sift cake flour, sugar, baking powder, and salt into a bowl.
  • Stir in the brown sugar.
  • Make a well; add oil, egg yolks, water, maple flavoring in order given.
  • Beat until smooth.
  • In another bowl beat egg whites and cream of tarter until very stiff (I would do this first).
  • Pour yolk mixture over whites, folding very carefully to prevent breaking whites.
  • Add walnuts.
  • Pour into an ungreased tube pan.
  • Bake 55 minutes in a 325 degree Fahrenheit oven; then for last 10 minutes at 350 degrees Fahrenheit; invert when done.
  • FROSTING:.
  • Melt butter until golden brown; don't scorch.
  • Remove from heat.
  • Stir in powdered sugar.
  • Blend in sweet cream and maple flavoring.
  • Beat until smooth.
  • Spread on chiffon or angel cake.

MAPLE NUT CAKE



Maple Nut Cake image

Our state is famous for its maple syrup. I like using maple syrup in desserts because it lends a distinct flavor.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-14 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup maple syrup
2-1/4 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts
FROSTING:
1 cup sugar
1/2 cup maple syrup
2 egg whites
1 teaspoon corn syrup
1/8 teaspoon salt
1/4 teaspoon cream of tartar

Steps:

  • In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until well blended. Beat in the syrup. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Fold in nuts. , Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a heavy large saucepan, combine the frosting ingredients. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into the bowl of a heavy-duty stand mixer. Beat on high until stiff peaks form, about 7 minutes. Frost between layers and over top and sides of cake.

Nutrition Facts : Calories 357 calories, Fat 10g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 367mg sodium, Carbohydrate 63g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.

MAPLE CHIFFON CAKE



Maple Chiffon Cake image

I found this recipe in a Mennonite cookbook called Miller Family Cookbook. I haven't tried it yet, but it looks like it will be very tasty! With maple, how could you go wrong?

Provided by Whisper

Categories     Dessert

Time 1h20m

Yield 1 cake

Number Of Ingredients 12

2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon salt
7 egg yolks
2 teaspoons maple flavoring
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 tablespoon baking powder
1/2 cup salad oil
3/4 cup cold water
7 egg whites
1 cup finely chopped nuts

Steps:

  • In a large bowl, stir dry ingredients thoroughly.
  • Make a well and add, in order, the salad oil, yolks, cold water and maple flavoring.
  • Stir until smooth.
  • In large bowl of electric mixer, beat egg whites with cream of tartar until stiff peaks form.
  • Gradually pour egg yolk mixture over egg whites.
  • Fold gently until just blended.
  • Gently fold in nuts.
  • Pour into an angel food baking pan and bake for 1 hour at 350°F.

Nutrition Facts : Calories 4376.9, Fat 209.8, SaturatedFat 35, Cholesterol 1321.6, Sodium 4842.3, Carbohydrate 546, Fiber 19.1, Sugar 317.9, Protein 91.7

WALNUT-MAPLE CHIFFON CAKE



Walnut-Maple Chiffon Cake image

The men in the family often request this chiffon cake for their birthdays. The glaze is irresistible.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12-16 servings.

Number Of Ingredients 16

7 eggs, separated
2 cups all-purpose flour
1 cup finely chopped walnuts
3/4 cup sugar, divided
3/4 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
2 teaspoons maple flavoring
1/2 teaspoon cream of tartar
BROWNED BUTTER GLAZE:
3 tablespoons butter
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons warm water

Steps:

  • Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the flour, walnuts, 1/2 cup sugar, brown sugar, baking powder and salt. In another large bowl, whisk the egg yolks, water, oil and maple flavoring; add to dry ingredients and beat until well blended. In a small bowl, beat egg whites, cream of tartar and remaining sugar on medium speed until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 60-70 minutes or until top springs back when lightly touched. , Immediately invert the pan onto a wire rack; cool completely. Carefully run a knife around edges of pan and center tube to loosen; remove cake., For glaze, heat butter in a small saucepan over medium heat until golden brown. Remove from the heat; stir in confectioners' sugar, vanilla and enough water to achieve desired consistency. Drizzle over cake.

Nutrition Facts : Calories 338 calories, Fat 16g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 226mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.

MAPLE WALNUT CHIFFON CAKE



Maple Walnut Chiffon Cake image

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

Provided by Kris Mitchell

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 2h35m

Yield 8

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Sift flour, sugar, baking powder, and salt together into a large bowl.
  • 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.
  • 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.
  • 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.
  • 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.
  • Beat instant pudding and milk together in a bowl; fold in whipped cream. Spread over cake.

Nutrition Facts : Calories 562.3 calories, Carbohydrate 77 g, Cholesterol 141.9 mg, Fat 25.7 g, Fiber 4.5 g, Protein 10.6 g, SaturatedFat 5.7 g, Sodium 747.6 mg, Sugar 49.2 g

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