Maple Nut Chiffon Cake - cooking recipe

Ingredients

2 c. sifted flour
3/4 c. sugar
3/4 c. brown sugar, firmly packed
1 tsp. baking powder
1 tsp. salt
1/2 c. Wesson oil
7 unbeaten egg yolks (medium size eggs)
3/4 c. cold water
2 tsp. maple flavoring
1/2 tsp. cream of tartar
1 c. egg whites (7 or 8)
1 c. very finely chopped nuts

Preparation

Sift flour, sugar, baking powder and salt into bowl.
Make a well and add Wesson oil, egg yolks, water and maple flavoring. Beat until smooth with electric mixer using medium speed for one minute.
In a large bowl, add cream of tartar to egg whites.
Beat with electric mixer until whites form very stiff peaks on high speed for 3 to 5 minutes.
Do not underbeat.
Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber spatula, just until blended.
Add nuts.
Do not stir.
Pour into ungreased 10 x 4-inch tube pan.
Bake 55 minutes at 325\u00b0, then increase to 350\u00b0 for 10 to 15 minutes longer or until top springs back when lightly touched.
Turn pan upside-down and cool.
Let hang until cold.
Remove and frost with the following.