Recipes Desserts Nut Dessert Recipes Walnut Dessert Recipes Maple Walnut Chiffon Cake 4.0 (1) 1 Review 2 Photos A delicious, light chiffon with a very Canadian taste. The butterscotch whipped cream frosting is to die for! Recipe by Kris Mitchell Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 35 mins Cook Time: 1 hrs Additional Time: 1 hrs Total Time: 2 hrs 35 mins Servings: 8 Yield: 1 9-inch tube cake Jump to Nutrition Facts Ingredients 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 Directions 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. I Made It Print Nutrition Facts (per serving) 562 Calories 26g Fat 77g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved