maple walnut chiffon cake

Ingredients

• Servings: 1
• 2 cups pastry flour
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup lukewarm water
• 1/2 cup vegetable oil
• 5 egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple-flavored extract
• 1/2 cup finely chopped walnuts
• 1 cup egg whites
• 1/2 teaspoon cream of tartar
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 1 cup milk
• 2 cups whipped cream

Recipe

Preparation Time: 35 mins Cook Time: 1 hr

Ready Time: 2 hrs 35 mins


• 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 .
• 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.