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Maple-pecan chiffon cake recipe: A classic dessert from 1956

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Maple-pecan chiffon cake recipe - 1956 classic dessert (2)

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

Maple-pecan chiffon cake recipe

Here’s exactly how to make the soft… soft… Softasilk Maple Pecan Chiffon Cake

Maple-pecan chiffon cake recipe - 1956 classic dessert (3)

Maple-pecan chiffon cake recipe: A classic dessert from 1956

Maple-pecan chiffon cake recipe: A classic dessert from 1956

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 1 hour
Total Time: 2 hours 30 minutes

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

  1. Heat oven to 325 (slow moderate). Have ready ungreased 9" square tube pan or 10" round tube pan.
  2. Sift flour, sugar, baking powder, salt into bowl. Mix in brown sugar.
  3. Make a well and add oil, egg yolks, water, maple flavoring. Beat with spoon until smooth.
  4. 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.
  5. Pour egg-yolk mixture slowly over beaten egg whites -- folding just until blended. DO NOT STIR. Carefully fold in pecans.
  6. 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.
  7. Remove from oven. Turn upside down over neck of funnel or bottle. Hang until cold.
  8. Loosen from sides with spatula. Hit edge sharply on table to loosen.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 437 Total Fat: 22g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 92mg Sodium: 429mg Carbohydrates: 55g Fiber: 2g Sugar: 29g Protein: 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

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

  1. Combine sugar, water, syrup in saucepan. Boil rapidly until syrup spins a 6 to 8" thread or to 242 F.
  2. While syrup is cooking, beat egg whites until stiff enough to hold a point.
  3. 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: 1
Amount Per Serving:Calories: 84 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 24mg Carbohydrates: 21g Fiber: 0g Sugar: 21g Protein: 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.
Maple-pecan chiffon cake recipe - 1956 classic dessert (1)

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