Maple Chiffon Cake Recipe
Rich Sweet Goodness is Throughout this Heavenly Dessert
This light, sweet maple chiffon cake was a favorite "company cake" when I was growing up.
Maple Chiffon Cake Recipe
- Grease 2- 8 or 9 inch round cake pans
- Preheat oven to 350 degrees
Ingredients:
- 2 egg whites
- 2 1/4 cup sifted cake flour
- 1/2 cup sugar
- 3 Tablespoons baking powder
- 1 teaspoon salt
- 1/3 cup salad oil
- 1 cup maple syrup
- 1/2 cup milk
- 1/2 teaspoon maple flavoring
- 2 egg yolks
- Separate the eggs and let the egg whites warm to room temperature for about an hour.
- Sift the flour, 1/4 cup sugar, baking powder and salt into a large mixing bowl.
- In a small bowl, combine oil, maple syrup, milk and maple flavoring. Beat with a spoon until well blended.
- Pour the oil mixture into flour mixture and beat at low speed for one minute. Add the rest of milk and egg yolks and beat at medium speed for one minute. Wash the beaters right away.
- Beat the egg whites at high speed until soft peaks form when the beater is raised.
- Add the rest of the sugar, 2 Tablespoons at a time, beating them well after each addition. Continue beating until the egg whites form stiff peaks.
- Gently fold egg white mixture into the batter until it is well blended.
- Pour the batter into the greased cake pans.
- Bake for 35 to 40 minutes, until the cake tests done. A toothpick inserted into the center should come out clean.
Maple Frosting Recipe
Ingredients:
- 2 egg whites
- 1 1/2 cup light brown sugar, firmly packed
- 3/4 teaspoon maple flavoring
- 1/3 cup water
Directions:
- In the top of a double boiler combine egg whites, brown sugar and water. Stir to mix well.
- Over rapidly boiling water, beat the mixture with an electric mixer at high speed for about 7 minutes or until the mixture is stiff enough to hold its shape.
- Remove the frosting from the heat. Add the maple flavoring and beat again until the frosting stands in stiff peaks.
Frost the top of one cake layer. Place the second layer on top and frost the top. Frost the cake sides. Hint: If you like lots of frosting, double the frosting recipe.
When I was young, my mother made cakes from scratch - no mixes; no prepared frosting. What they had was the added ingredient of love and care. Most of us don't have time today to do this kind of baking, but for those who would like to try their hand, this maple chiffon cake recipe is a good one to start with. The sweet, mapley goodness is all through this light cake.
The copyright of the article Maple Chiffon Cake Recipe in Baking/Decorating Cakes is owned by Sharon E. Williams. Permission to republish Maple Chiffon Cake Recipe must be granted by the author in writing.
