Maple Walnut Chiffon Cake


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

Prep Time:
35 mins
Cook Time:
1 hrs
Additional Time:
1 hrs
Total Time:
2 hrs 35 mins
1 9-inch tube cake


  • 2 cups pastry flour

  • 1 ½ cups white sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • ¾ cup lukewarm water

  • ½ cup vegetable oil

  • 5 egg yolks

  • 1 teaspoon vanilla extract

  • ½ teaspoon maple-flavored extract

  • ½ cup finely chopped walnuts

  • 1 cup egg whites

  • ½ teaspoon cream of tartar

  • 1 (3.4 ounce) package instant butterscotch pudding mix

  • 1 cup milk

  • 2 cups whipped cream


  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Sift flour, sugar, baking powder, and salt together into a large bowl.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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 (per serving)

562 Calories
26g Fat
77g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 562
% Daily Value *
Total Fat 26g 33%
Saturated Fat 6g 29%
Cholesterol 142mg 47%
Sodium 748mg 33%
Total Carbohydrate 77g 28%
Dietary Fiber 5g 16%
Total Sugars 49g
Protein 11g
Vitamin C 0mg 1%
Calcium 176mg 14%
Iron 2mg 12%
Potassium 324mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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