Ingredients for Maple Nut Chiffon Cake With Golden Butter Frosting
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How to Make Maple Nut Chiffon Cake With Golden Butter Frosting
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large bowl, beat egg whites until soft peaks form. Gradually add 1 cup of the sugar, beating until stiff, glossy peaks form.
- In a separate bowl, whisk together cake flour, baking powder, and salt.
- In another bowl, whisk together egg yolks, remaining sugar, maple syrup, and vanilla extract.
- Gently fold the dry ingredients into the egg yolk mixture until just combined.
- Gently fold the egg yolk mixture into the beaten egg whites in three additions, being careful not to deflate the egg whites.
- Fold in the chopped nuts.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Invert the cake immediately onto a wire rack and let it cool completely.
- While the cake cools, prepare the frosting: In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, beating until smooth.
- Beat in the maple syrup, milk, and vanilla extract until the frosting is light and creamy.
- Once the cake is completely cool, frost generously with the golden butter frosting.
Nutrition Information (Approximate per serving)
Sodium
199 g
Sugar
3142g
Fat
551g
Carbs
353g
