Maple-Nut Chiffon Cake - cooking recipe

Ingredients

2 1/4 c. sifted cake flour
3/4 c. granulated sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. brown sugar
1/2 c. salad oil
5 egg yolks
3/4 c. cold water
2 tsp. maple flavoring
1 c. (8) egg whites
1/2 tsp. cream of tartar
1 c. finely chopped California walnuts

Preparation

Sift flour, granulated sugar, baking powder and salt into mixing bowl; stir in brown sugar.
Make a well in dry ingredients. In this order, add salad oil, egg yolks, water and flavoring. Beat until satin smooth.
Combine egg whites and cream of tartar in large mixing bowl.
Beat until they form very stiff peaks (stiffer than for meringue or angel cake).
Pour egg yolk batter in thin stream over entire surface of egg whites, gently folding and cutting down, across, bottom, up the side and over, just until blended.
Fold in nuts.
Bake in ungreased 10-inch tube pan in slow oven (325\u00b0) for 55 minutes; increase heat to 350\u00b0 and bake 10 to 15 minutes more.
Invert pan; let cool thoroughly.
Frost cooled cake with Golden Butter Frosting.