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Chiffon Cake, Maple (P, TNT)
Source: Robin Hood Flour people of Montreal
Serves: 6

1-1/2 cups flour
1-1/2 cup sugar, divided
3 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
7 eggs, separated
1/4 cup cold water
1/2 tsp. cream of tartar
1 tsp. maple extract

1/2 cup maple syrup
1/4 cup sugar
1/8 tsp. cream of tartar
1/8 tsp. salt
1 egg white

Make Cake:
Pre-heat the oven to 325°F.

Combine the flour, 1 cup sugar, baking powder, and salt. Make a hollow and place in order the oil, egg yolks, cold water, and maple extract.

Mix with an electric beater until smooth.

Beat the egg whites until foamy, add the cream of tartar and beat until beginning to thicken. Add the remaining 1/2 cup sugar and beat until stiff.

Fold into the egg yolk mixture gently until blended and pour into a 10" tube pan with removable bottom or a 9"x13" lasagna type pan. Bake the tube pan for 55 minutes, then increase the temperature to 350°F for 10 to 15 minutes. Bake the rectangular cake at 350°F for 45 to 50 minutes.

Turn the tube pan upside down on the neck of a wine bottle and cool.

Make Frosting:
Combine all the ingredients in the top part of a double boiler and beat with a rotary beater or mixer to completely blended. Place over simmering water and beat the mixture, constantly for approximately 7 minutes until fluffy and holds its shape. Remove from the hot water and beat for 1 minute more.

Frost cake.

Poster's Notes:
This cake is a little work but is it always good.

Posted by Elena Eder

Nutritional Info Per Serving: N/A