Maple Chiffon Cake

BH&G ENCYCLOPEDIA OF COOKING

--VOLUME 4

-- 2 1/4 c Sifted cake flour

3/4 c Granulated sugar

3 ts Baking powder

1 ts Salt

3/4 c Brown sugar

* * * * * 1/2 c Salad oil

5 Egg yolks

3/4 c Cold water

2 ts Maple flavoring

1 c Egg whites (about 8)

1/2 ts Cream of tartar

1 c Finely chopped walnuts

* * * * * 1/2 c Butter or margarine

4 c Sifted confectioners' sugar

1 ts Vanilla or 1/2 to 1 teaspoon

-maple flavoring Light cream (about 1/4 cup) Sift flour, granulated sugar, baking powder, and salt together into mixing bowl; stir in brown sugar. Make a well in center of dry ingredients. Add in order; salad oil, egg yolks, water, and flavoring. Beat till satin smooth. Beat egg whites with cream of tartar till very stiff peaks form. Pour batter in thin stream over entire surface of egg whites; fold in gently. Fold in nuts. Bake in ungreased 10-inch tube pan at 350 for 1 hour. Invert pan; cool. Prepare frosting and frost cake. For frosting: Melt butter or margarine in saucepan; keep over low heat till golden brown. Watch carefully to prevent scorching. Remove from heat. Place sifted confectioners' sugar in mixing bowl. Beat in melted butter. Add vanilla or maple flavoring. Blend in light cream till of spreading consistency.
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