Oil-free Maple Chiffon Cake. Sift together cake flour, sugars, baking powder and salt. Add canola oil, water, egg yolks and maple flavouring; beat until smooth. In separate bowl, add cream of tartar to egg whites and beat to form stiff peaks.

Make a well; add oil, egg yolks, water, maple flavoring in order given. In another bowl beat egg whites and cream of tarter until very stiff (I would do this first). Sift together flour, sugar, baking powder, salt. You can cook Oil-free Maple Chiffon Cake using 7 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Oil-free Maple Chiffon Cake

You need 4 large of eggs Egg yolk.
Prepare 5 large of eggs Egg white.
You need 100 grams of Cake flour.
Prepare 40 grams of Granulated sugar.
You need 20 grams of Maple sugar.
You need 60 grams of Maple syrup.
It's 35 ml of Milk.

Make a well and add in order: oil, egg yolks, milk, water, vanilla and maple. Measure into large mixing bowl egg whites, cream of tartar and whip until whites form stiff peaks. Walnut Chiffon Cake with Maple Custard Cream Filling and Whipped Cream Frosting Now, that's a mouthful--the title and the cake itself. The Nut Cake has been in my recipe box for years and years, probably one of the originals when the box was purchased.

Oil-free Maple Chiffon Cake instructions

Sift the cake flour. Separate the egg whites from the yolks. Heat your oven to 170°C..
While adding the granulated sugar to the egg whites little by little, make a firm meringue and put it in the fridge to cool..
Add the maple sugar to the bowl with the egg yolks and whip them together until the mixture thickens. Add the maple syrup and milk..
Next, take the cake flour that you sifted in Step 1 and sift it into the egg yolk mixture. Mix it very well to make sure that no lumps remain..
Add half of the meringue from Step 2 into the mixture made in Step 4 and fold it in carefully so as not to crush the air bubbles. Add the second half the meringue and mix it in..
Now, put all of the batter back into the bowl which held the meringue and scoop up the batter from the bottom of the bowl, ladling it on top so as not to get rid of the bubbles..
Pour the batter into the chiffon pan. While holding the middle part of the pan still, lift the whole pan and tap it on the counter to get rid of air trapped inside the pan..
Set the oven timer for 30 minutes. First, bake the cake at 170°C for 20 minutes, then open the door and make 4 or 5 notches in the cake with a bread knife. (It's OK if you skip this part).
Turn the oven down to 160°C and bake the cake for another 10 minutes. (Though it's alright to continue baking the cake at 170°C as well) The cake is finished when you can pierce it cleanly with a skewer..
Once you've taken the cake out of the oven, turn the cake pan over and place it on top of a cup or something similar. Wait until the cake cools. (If you remove the cake from the pan while it's hot, the cake will collapse.).
Once the cake has set, use a palette knife to loosen the cake from the pan. Using a skewer to loosen the cake around the middle part will do the trick..
Turn the pan upside down on a plate, decorate it, and it's done. It's a very beautiful cake with great height..

Make a well and add, in order, the salad oil, yolks, cold water and maple flavoring. In large bowl of electric mixer, beat egg whites with cream of tartar until stiff peaks form. Lightly spoon cake flour into dry measuring cups; level with a knife. Add walnut meal; make a well in center of mixture. Add to flour mixture; beat with a mixer at medium speed until blended.