Maple Pecan Chiffon Cake is a delicious piece of Americana. In fact, chiffon cake was first invented in 1927 by Harry Baker with the recipe being kept secret until 1947 when it was sold to General Mills. Chiffon cakes are described as cakes that are like an Angel Food Cake but as rich as a butter cake. Mixing a chiffon cake with the sweet taste of maple and rich flavored pecans brings back warm childhood memories of eating my grandmother’s Maple Pecan Chiffon Cake.

Variation of a 1960’s Betty Crocker Recipe for Chiffon Cake.

Maple Pecan Chiffon Cake

INGREDIENTS

- 2 cups sifted flour

- 3/4 cups white sugar

- 3/4 cups brown sugar

- 3 tsp baking powder

- 1 tsp salt

- 1/2 cup vegetable oil

- 7 eggs

- 3/4 cup cold water

- 2 tsp maple extract

- 1/2 tsp cream of tartar

1 cup chopped pecans (optional)

PREPARATION

1. Sift together flour, white sugar, baking powder, and salt

1. Add brown sugar to sifted ingredients

1. Add in water, maple extract, vegetable oil, and egg yolks

1. Mix well until batter comes together

1. In a mixing bowl equipped with a mixing attachment or wire whip in the case of a stand mixer

1. Whip the egg whites and cream of tartar together until stiff peaks form

1. Pour egg yolk batter over the whipped egg whites and gently fold over with a rubber scraper

1. Be extra careful to mix just lightly enough to incorporate the two without deflating the aerated

1. egg whites.

Pour into an ungreased baking pan and bake at 350 degrees until a cake tester comes out clean.

Tip: Recipe makes approximately 15 cups of batter.

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