Chiffon Cakes are oil based cakes that won't dry out when you refrigerate them. They are great for entertaining because you can make them ahead & even freeze them till the day your guests are coming, making your day of preparation that much easier. I prefer Canola oil over any other for these cakes and lots of baking for that making. It's a high quality oil with a neutral flavour that is also packed with vitamin E, K and Omega 3 fats.
Maple Walnut Chiffon Cake
YIELD: 1 - 9 inch pan or 6 - 8 slices
TIME: 90 minutes
Preheat oven to 325 °F (160 °C).
Grease pan with margarine.
Sift together cake flour, sugars, baking powder and salt.
Add canola oil, water, egg yolks and maple flavoring; beat until smooth.
In separate bowl, add cream of tartar to egg whites and beat to form stiff peaks.
Fold egg whites into flour mixture until just blended then fold in walnuts.
Turn batter into 9-inch (22 cm) pan and bake 35 - 40 minutes.
Remove cake from oven and invert pan over cup or glass for 2 hours to cool.
Turn cake right side up, run knife around edges and invert onto serving platter.
Frost with brown sugar glaze.
Brown Sugar Glaze
In medium saucepan, melt margarine and brown sugar.
Add icing sugar and vanilla; whisk until smooth.