MAPLE-NUT CHIFFON CAKE
2 c. all-purpose flour
3/4 c. granulated sugar
3/4 c. packed brown sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. vegetable oil
7 egg yolks
3/4 c. cold water
2 tsp. maple flavoring or real
maple syrup
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar
1 c. finely chopped nuts
1/3 c. butter
2 c. powdered sugar
3 tsp. maple syrup
2 to 4 Tbsp. hot water
Heat oven to 325 degrees. Mix flour, granulated sugar, brown
sugar, baking powder and salt. Make a "well" and add oil, egg
yolks, water and maple syrup. Beat with spoon until smooth.
Beat egg whites and cream of tartar in large mixing bowl until
stiff peaks form. Pour egg yolk mixture gradually over egg
whites, folding just until blended. Sprinkle nuts over batter;
fold in with a few strokes. Pour into ungreased tube pan, 10 x
4 inches. Cut through batter gently. Bake until top springs
back when touched lightly in center, 60 to 70 minutes. Immedi-
ately invert pan on funnel to cool.
Heat butter over medium heat until light brown. Cool
slightly. Blend in sugar and 3 teaspoons maple syrup. Stir in
water, 1 tablespoon at a time, until spreading consistency.
Spread on cake, allowing some to drizzle down side.
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