This is maple-pecan chiffon cake — for the day you want something very, very special! You make it with soft… soft… Softasilk cake flour. Your guests think you are wonderful! – Betty Crocker of General Mills
How to make a maple-pecan chiffon cake with its satiny frosting
Maple-pecan chiffon cake recipe: A classic dessert from 1956
Ingredients
- Ingredients
- 2-1/4 cups sifted Softasilk Cake Flour
- 5 unbeaten egg yolks (medium)
- 3/4 cup granulated sugar
- 3 tsp baking powder
- 1 tsp. salt
- 3/4 cup brown sugar (packed)
- 1/2 cup Wesson Oil
- 3/4 cup cold water
- 2 tsp. maple flavoring
- 1 cup egg whites (7 or 8)
- 1/2 tsp. cream of tartar
- 1 cup very finely-chopped pecans
Instructions
<ol><li>Heat oven to 325 (slow moderate). Have ready ungreased 9" square tube pan or 10" round tube pan.</li><li>Sift flour, sugar, baking powder, salt into bowl. Mix in brown sugar. </li><li>Make a well and add oil, egg yolks, water, maple flavoring. Beat with spoon until smooth.</li><li>Beat egg whites and cream of tartar in large mixing bowl until whites form very stiff peaks, or 3 to 5 minutes with electric mixer on highs speed. DO NOT UNDERBEAT.</li><li>Pour egg-yolk mixture slowly over beaten egg whites -- folding just until blended. DO NOT STIR. Carefully fold in pecans.</li><li>Pour into ungreased pan. Bake 55 minutes at 325, then increase to 350 and bake 10 to 15 minutes longer, or until top springs back when lightly touched.</li><li>Remove from oven. Turn upside down over neck of funnel or bottle. Hang until cold.</li><li>Loosen from sides with spatula. Hit edge sharply on table to loosen.</li></ol>
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 437Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 77mgSodium: 358mgCarbohydrates: 61gFiber: 2gSugar: 24gProtein: 8g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
Satiny beige frosting recipe
Ingredients
- 2/3 cup brown sugar (packed)
- 1/3 cup egg whites (2 large)
- 3 tbsp. water
- 1-1/2 tsp. vanilla
- 1/3 cup light corn syrup
Instructions
- Combine sugar, water, syrup in saucepan. Boil rapidly until syrup spins a 6 to 8" thread or to 242 F.
- While syrup is cooking, beat egg whites until stiff enough to hold a point.
- Pour hot syrup slowly in a thin stream into egg whites, beating constantly. Add vanilla. Beat until icing holds its shape.
Notes
Suggestion from 1956: For an easier icing, frost with Betty Crocker Angel Fluff Frosting Mix . . . with 1/2 tsp. maple flavoring added.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 84Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 24mgCarbohydrates: 21gFiber: 0gSugar: 21gProtein: 1g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
