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REC: Maple Pecan Chiffon Cake (wigs)


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Posted to Thread #18282 at 4:06 am on May 29, 2010

My husband's Aunt Sophia used to make this for family gatherings, and it's a favorite with all his kith and kin. I am copying the recipe she used straiaght from her BETTY CROCKER PICTURE COOK BOOK that has a 1950 print date.

My brother-in-law has cranked this cake out a couple times since Aunt Sophia's passing a few years ago, but Fred's cakes tasted salty to me so he either 1) didn't use unsalted butter in the frosting which I would definitely use -OR- 2) Aunt Sophia cut the salt amount listed in the cake batter, but didn't note this reduction on her recipe.

MAPLE PECAN CHIFFON CAKE

Set out but do NOT grease: a 10" tube pan, 4" deep OR a 13x9" oblong pan.

Sift together into a mixing bowl:

2-1/4 cups sifted SOFTASILK flour -OR- 2 cups sifted GOLD MEDAL Flour
3/4 cup granulated white sugar
3 teaspoons baking powder
1 teaspoon salt

Then add 3/4 cup brown sugar (with no lumps) to the sifted dry ingredients above and mix together thoroughly.

"Make a well" in the center of the sifted dry ingredients w/ the brown sugar and add in order:

1/2 cup cooking (salad) oil
5 egg yolks, unbeaten, if you are using SOFTASILK Flour -OR- 7 egg yolks, unbeaten, if you are using GOLD MEDAL Flour
3/4 cup cold water
2 teaspoons maple extract or maple flavoring

Beat with a spoon until smooth. Then measure the following into a large mixing bowl:

1 cup egg whites (7 to 8)
1/2 teaspoon cream of tartar

Whip together until egg whites form very stiff peaks but do not overbeat. Pour egg yolk mixture gradually over whipped whites, gently folding with a large rubber scraper just until blended.

Gently fold in at the last 1 cup very finely chopped pecans.

Pour batter into ungreased 10" tube pan. Bake at 325 degrees F for 55 minutes, then increase oven temperature to 350 degrees and bake for an additional 10 to 15 minutes.

For oblong cake pan, bake at 350 degrees F for 45 to 50 minutes.

When cake tests done, invert pan and let hang upside down until cold.

Aunt Sophia has the following frosting recipe handwritten in the margin:

1 stick (1/2 cup) margarine--I'd use unsalted butter instead.
1/2 cup butter-flavored Crisco
1 cup sugar
1 Tablespoon cake flour
1/2 cup whole milk (I'd start off with less and add more gradually until reaching a desired frosting consistency. I think I would also add a smidge of maple extract to this frosting.)

Link: http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=119632


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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