Maple Walnut Chiffon Cake

• 2 1/4 cups sifted cake flour 550 mL
• 3/4 cup granulated sugar 175 mL
• 3/4 cup brown sugar, packed 175 mL
• 1 Tbsp baking powder 15 mL, 1 tsp salt 5 mL
• 1/2 cup canola oil 125 mL
• 3/4 cup cold water 175 mL
• 5 egg yolks 5, 4 tsp maple flavouring 20 mL
• 1/2 tsp cream of tartar 2 mL
• 1 cup egg whites (8 to10) 250 mL
• 1 cup walnuts, chopped fine 250 mL
• Brown Sugar Glaze:3 Tbsp non-hydrogenated canola margarine 45 mL
• 1/2 cup brown sugar 125 mL
• 3 Tbsp milk 45 mL, 1 cup icing sugar 250 mL
• 1 tsp vanilla extract 5 mL

Preparation

1 Preheat oven to 325°F (160°C).
2 Sift together cake flour, sugars, baking powder and salt. Add canola oil, water, egg yolks, and maple flavouring; beat until smooth.
3 In a separate bowl, add cream of tartar to egg whites and beat to form stiff peaks.
4 Fold egg whites into flour mixture until just blended. Fold in nuts. Turn batter into 9-inch (22 cm) tube pan.
5 Bake 55 minutes at 325°F (160°C); increase heat to 350°F (180°C) and bake another 10-15 minutes.
6 Remove cake from the oven and invert pan over a cup or glass for 2 hours to cool.
7 Turn cake right side up, run knife around edges and invert onto serving platter. Frost with brown sugar glaze.

Special instructions

Source: canolainfo.org