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MAPLE PECAN CHIFFON CAKE




Source of Recipe


BBR


Recipe Introduction


Posted by: kokonut


List of Ingredients




2 1/4 cup sifted flour
3/4 cup sugar
3 tsp baking powder
1 tsp brown sugar,packed
1/2 cup cooking oil
5 unbeaten egg yolks
3/4 cup cold water
2 tsp maple flavoring
1 cup egg whites
1/2 tsp cream of tartar


Recipe



Step 1: Measure and sift together flour, sugar, baking powder, and salt
Into mixing bowl. Add brown sugar.

Mix well and add in order the cooking oil, egg yolks, cold water, and
Maple flavoring. Beat with spoon or with electric mixer on medium speed for 1 minute.

Step 2: Measure into large mixing bowl. Beat by hand until whites form
Very stiff peaks, or with electric mixer on high speed for 3 to 5 minutes. DO NOT underbeat. Egg whites are stiff enough when a rubber scraper drawn through them leaves a clean path.

Step 3: Pour egg yolk mixture over beaten egg whites gently folding
With rubber scraper just until blended. Do not stir. Sprinkle over top of batter gently folding in with a few strokes: 1 cup very finely chopped pecans or walnuts.

Pour immediately into ungreased tube pan. Bake 55 minutes in 325 degree
oven, then increase heat to 350 degrees for 10 to 15 minutes or until
top springs back when gently touched.

Immediately turn pan upside down, placing tube part over neck of funnel
Or bottle. Let hang free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. Frost with brown butter icing. Decorate with chopped or pieces of nuts.

BROWN BUTTER ICING: Melt 1/4 cup butter over low heat until golden
brown.Remove from heat. Blend in 2 cups sifted confectioners' sugar. Remove from heat. Blend in 2 cups sifted confectioners' sugar, 2 tablespoons cream, 1 teaspoon cooking oil and 1 1/2 teaspoon vanilla. Stir vigorously until consistency to spread. If too thick, stir in a little hot water. For more generous icing, double the recipe.