Maple-Walnut Chiffon Cake

recipe
A combination of walnut meal and walnut oil in the batter, plus a garnish of halved walnuts atop the cake, creates several layers of nutty flavor in this dessert.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 239
Caloriesfromfat 27 %
Fat 7.3 g
Satfat 0.7 g
Monofat 1.4 g
Polyfat 4.8 g
Protein 3.1 g
Carbohydrate 39 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 137 mg
Calcium 56 mg

Ingredients

Cake:
Cooking spray
1 1/2 cups cake flour (about 6 ounces)
3/4 cup sugar, divided
2 teaspoons baking powder
1/2 cup walnut meal
1/2 cup maple syrup
1/3 cup walnut oil
1 teaspoon vanilla extract
1/4 teaspoon salt
6 large egg whites
Maple cream:
2/3 cup maple syrup
2 teaspoons cornstarch
1 teaspoon all-purpose flour
Dash of salt
2 cups frozen fat-free whipped topping, thawed
12 walnut halves

Preparation

Preheat oven to 350°.

To prepare cake, coat 2 (8-inch) round cake pan with cooking spray; line bottom of pans with wax paper. Coat wax paper with cooking spray; set aside.

Lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, 1/2 cup sugar, and baking powder in a large bowl; stir with a whisk. Add walnut meal; make a well in center of mixture. Combine 1/2 cup syrup, oil, and vanilla. Add to flour mixture; beat with a mixer at medium speed until blended.

Beat salt and egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture. Spoon into prepared pans. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pans on wire racks. Remove from pans; peel off waxed paper. Cool completely on wire racks.

To prepare maple cream, combine 2/3 cup syrup and the next 3 ingredients (through dash of salt) in a small saucepan, and stir until smooth. Bring to a boil over medium heat, and cook for 1 minute. Remove from heat. Cover and chill. Gently fold in whipped topping. Refrigerate 1 hour.

Place 1 cake layer on a plate; spread with 1 cup maple cream. Top with remaining cake layer. Spread remaining maple cream over top and sides of cake. Arrange walnut halves on top. Store cake loosely covered in refrigerator.

Andrew Schloss,

2,500 Recipes: Everyday to Extraordinary, Almost from Scratch, and Homemade in a Hurry,

Cooking Light

October 2007
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