Maple Nut Chiffon

So this is not what you would call a pretty cake (or tasty if you were to ask my opinion) but it sure was popular. I made this along with the "Easy White Cake" for my grandma's 70th birthday party. She requested this cake because it is her favorite, her mom used to make it, my grandma also made this cake in her high school Home EC. class. Although this cake is not my flavor of choice everyone at the party seemed to love it especially the birthday girl. It is fairly simple to make the only tricky part would be the egg whites but if you follow the recipe they shouldn't be a problem. When I made this cake I actually forgot to add the nuts to the batter until after I had poured it into the pan but in the end I was able to stir them into the batter while keeping it into the pan. This cake has a unique flavor that's fun to make. 

CAKE:

Ingredients:

2-1/4 cups sifted cake flour
-3/4 cup granulated sugar
-3 teaspoon baking powder
-1 teaspoon salt
-3/4 cup brown sugar
-1/2 cup vegetable oil
-5 egg yolks
-3/4 cup cold water
-2 teaspoons maple flavoring
-1 cup (8) egg whites
-1/2 teaspoon cream of tartar
-1 cup finely chopped, toasted walnuts
Directions:


Set oven at 325 degrees F. Sift flour, granulated sugar, baking powder and salt into mixing bowl; stir in brown sugar. Make a well in dry ingredients. Add vegetable oil, egg yolks, water and flavoring. Beat until satin smooth.
Combine egg whites and cream of tartar in large mixing bowl. Beat until they form very stiff peaks (stiffer than for meringue or angel cake). Pour egg-yolk batter in thin stream over entire surface of egg whites, gently cutting and folding down, across bottom, up the side and over, just until blended. Fold in nuts. Bake in ungreased 10-inch tube pan in slow oven at 325 degrees F for 55 minutes; increase heat to 350 degrees F and bake for 10 to 15 minutes more. Invert pan; let cool thoroughly.

GOLDEN BUTTER FROSTING:

Ingredients:

-1/2 cup butter
-4 cups sifted confectioners' sugar
-1/2 cup light cream
-1 to 1 1/2 teaspoons maple flavoring
-1 cup toasted walnuts, finely chopped

Directions:

Melt butter in saucepan; keep over low heat until golden brown, watching carefully so it does not scorch. Remove from heat, stir in confectioners' sugar. Blend in light cream and maple flavoring. Place pan in ice water and beat until of spreading consistency (add more cream if needed). Frost top and sides of cake. Decorate with chopped walnuts. Yield: 1 10-inch cake.