Maple Walnut Chiffon Cake

krisrm 0

"A delicious, light chiffon with a very Canadian taste. The butterscotch whipped cream frosting is to die for!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 35 m servings 562 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 77g
  • 25%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 748 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, sugar, baking powder, and salt together into a large bowl.
  3. Make a well in the dry ingredients; place water, oil, egg yolks, vanilla extract, and maple extract into the well. Stir together with a wooden spoon, then beat until batter is smooth; stir in walnuts.
  4. Place egg whites in a large glass or metal bowl. Sprinkle egg whites with cream of tartar; beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
  5. Use a rubber spatula or wire whisk to fold 1/4 the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated; repeat folding with remaining egg whites, 1/4 at a time, folding just until incorporated. Turn the batter into an ungreased 9- or 10-inch tube pan. Cut through the batter with a knife to eliminate large air bubbles.
  6. Bake in the preheated oven until cake is golden, and a toothpick inserted into the center comes out clean, about 1 hour. Tip the pan upside down over a wire rack to cool, about 30 minutes. Run a knife around the edge of pan to remove the cake; cool completely, about 30 minutes.
  7. Beat instant pudding and milk together in a bowl; fold in whipped cream. Spread over cake.


  • Cook's Note:
  • Substitute 1 2/3 cup all-purpose flour for the 2 cups pastry flour if desired.
  • Top the cake with additional walnuts, if desired.



This cake is amazing! The icing wasn't for me though, too plain for such an elegant cake. NOTE: You need 7 eggs, but only 5 of the yolks. I also sliced the cake in half and added some walnuts an...