Heavenly Walnut Cake
Source of Recipe
The chef at wwrecipes - Desserts - Heavenly Walnut Cake - April 16, 2002
Recipe Introduction
This cake has been on of my mother's favorites for over forty years.
I dubbed it "heavenly" because of its resemblance to angel food cake.
List of Ingredients
7 eggs, separated and at room temperature
2 1/4 cups (560 ml) all-purpose flour
1 1/2 cups (375 ml) sugar
3/4 cup (180 ml) cold water
1/2 cup (125 ml) vegetable oil
1 Tbs (15 ml) baking powder
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) maple extract
1 tsp (5 ml) salt
2/3 cup (160 ml) chopped walnuts
1/2 tsp (2 ml) cream of tartar (tartaric acid)
For the topping:
1 cup (250 ml) heavy cream
1 Tbs (15 ml) instant coffee
1 Tbs (15 ml) sugar
Walnut halves for garnish
Recipe
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. 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. Garnish with walnut halves. Serves
8 to 12.
Bon appetit from the Chef and staff at World Wide Recipes
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