A delicious, light chiffon with a very Canadian taste. The butterscotch whipped cream frosting is to die for!


Recipe Summary

35 mins
1 hr
1 hr
2 hrs 35 mins
1 9-inch tube cake


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 bubbles.

  • 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.

Cook's Note:

Substitute 1 2/3 cup all-purpose flour for the 2 cups pastry flour if desired.

Top the cake with additional walnuts, if desired.

Nutrition Facts

562 calories; protein 10.6g 21% DV; carbohydrates 77g 25% DV; fat 25.7g 40% DV; cholesterol 141.9mg 47% DV; sodium 747.6mg 30% DV. Full Nutrition

Reviews (1)

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Rating: 4 stars
This cake is amazing! The icing wasn't for me though too plain for such an elegant cake. NOTE: You need 7 eggs but only 5 of the yolks. I also sliced the cake in half and added some walnuts and drizzles of pure maple syrup. Yum! Read More