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–+ servings
Maple Nut Chiffon
Maple Nut Chiffon is a delicate and airy cake that combines the warmth of maple flavor with the crunch of chopped nuts, delivering a soft and fluffy texture similar to angel food cake but with the richness of yolks and oil. This mid-century American dessert was popularized during the chiffon cake craze, praised for its elegant crumb and ability to pair well with glazes or frostings. The nutty sweetness and ethereal texture make it a charming option for both everyday treats and special occasions.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 285 kcal

Ingredients
  

  • 1 cup flour (sifted )
  • ⅜ cup sugar (divided: 1/2 cup + 2 tbsp)
  • 1½ tsp baking powder
  • ½ tsp salt
  • ⅜ cup brown sugar (packed)
  • ¼ cup vegetable oil
  • 3 egg yolks (unbeaten)
  • ⅜ cup cold water
  • 1 tsp maple flavoring
  • ½ cup egg whites (about 4)
  • ¼ tsp cream of tartar
  • ½ cup chopped nuts

Instructions
 

Step 1: Prepare Dry Ingredients

  • Sift together flour, 1/2 cup + 2 tbsp sugar, baking powder, and salt. Mix in packed brown sugar.

Step 2: Mix Wet Ingredients

  • In a well in the center, add vegetable oil, egg yolks, cold water, and maple flavoring. Beat until smooth.

Step 3: Whip Egg Whites

  • In a separate bowl, beat egg whites with cream of tartar until very stiff peaks form.

Step 4: Combine Mixtures

  • Gradually pour egg yolk mixture over whipped egg whites. Fold gently to combine.

Step 5: Add Nuts

  • Fold in chopped nuts.

Step 6: Bake

  • Pour into an ungreased 5"x10"x3" loaf pan. Bake at 325°F for 50–55 minutes.

Step 7: Cool

  • Invert to cool completely in the pan before removing.

Tips

  • Toast the nuts lightly before folding in for deeper flavor
  • Use real maple flavoring, not imitation, for best results
  • Separate eggs while cold, but whip whites at room temperature
  • Fold egg whites gently to preserve the chiffon texture
  • Serve with lightly sweetened whipped cream
  • Add a maple glaze for a sweeter presentation
  • Substitute pecans or walnuts interchangeably
  • Store covered at room temperature for up to 2 days
  • Freeze slices individually for make-ahead desserts

Nutrition

Calories: 285kcalCarbohydrates: 38gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 215mgPotassium: 140mgFiber: 1.5gSugar: 22gVitamin A: 190IUCalcium: 55mgIron: 1.4mg
Keyword chiffon cake, from scratch, holiday dessert, maple flavor, nut cake, retro recipe, vintage baking
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