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Maple Walnut Chiffon Cake

Rated as 4 out of 5 Stars

"A delicious, light chiffon with a very Canadian taste. The butterscotch whipped cream frosting is to die for!"
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2 h 35 m servings 562
Original recipe yields 8 servings (1 9-inch tube cake)


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  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; 25.7 77 10.6 142 748 Full nutrition

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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 an...