Maple Chiffon Cake
servings
This light and tender Maple Chiffon Cake is the perfect sponge cake for a lighter dessert table. If you dream about maple syrup, this cake will be right up your alley, I promise! It's delicious served just with a dusting of powdered sugar and some fresh whipped cream.
Ingredients
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 cup granulated sugar
- 1 teaspoon salt
- ½ cup canola oil
- 1 cup pure maple syrup
- 6 egg yolks
- ½ cup cold water
- 1 teaspoon pure maple extract
- 1 teaspoon pure vanilla extract
- 8 egg whites room temperature
- ½ teaspoon cream of tartar
Instructions
- Preheat oven to 325 degrees F. Butter and flour a 12-cup bundt pan, making sure to get all those nooks and crannies, so the cake removes easily when you flip the pan.
- Separate your eggs, placing yolks and whites in separate bowls. Sift flour, baking powder, sugar, and salt into a large bowl and stir to combine. In a separate bowl, combine oil, maple syrup, egg yolks, cold water, and vanilla and maple extracts, and mix well.
- Pour egg yolk mixture into flour mixture and beat on low speed until smooth.
- In a large mixing bowl, beat the egg whites until foamy, then add cream of tartar. Continue beating on medium to high speed until stiff peaks form, but egg whites are not dry.
- Blend 1/4 of the egg whites into the batter, then fold in the remaining egg whites. Pour the batter into the prepared pan.
- Bake the cake in the preheated oven for 60-65 minutes or until a cake stick comes out clean. Cool the cake for about 10 minutes before inverting the pan on a wire rack. Allow the cake to cool completely inverted on the rack before removing it from the pan.
Notes
I do not recommend baking this in a bundt pan any smaller than a 12-cup because it will overflow. However, you can use a 10-inch tube pan if you have that. Line the bottom of the tube pan with parchment paper or wax paper, cut to fit, and bake it for 50 - 60 minutes, until a cake tester comes out clean.
This cake can be frosted or served plain! Store at room temperature in an airtight container for up to 4 days (refrigerate if humidity is an issue).
This cake can be frosted or served plain! Store at room temperature in an airtight container for up to 4 days (refrigerate if humidity is an issue).
Nutrition
Serving: 1serving | Calories: 279kcal | Carbohydrates: 44g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 73mg | Sodium: 177mg | Potassium: 192mg | Fiber: 1g | Sugar: 25g | Vitamin A: 98IU | Calcium: 68mg | Iron: 1mg