Walnut Chiffon Cake Recipe
Ingredients
Making a walnut chiffon cake requires some basic ingredients that are easy to find. You will need: 2 cups of cake flour, 1 1/2 cups of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 3/4 cup of vegetable oil, 1/4 cup of water, 4 large eggs (separated), 1/2 teaspoon of cream of tartar, 1/2 cup of finely chopped walnuts, and 2 teaspoons of vanilla extract.
Instructions
First, preheat your oven to 325°F. Grease and flour a 9-inch tube pan. In a large bowl, sift together the cake flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients and add the oil, water, egg yolks, and vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy. In a separate bowl, beat the egg whites with an electric mixer on high speed until foamy. Add the cream of tartar and continue to beat until stiff peaks form. Gently fold the egg whites into the cake batter. Fold in the chopped walnuts. Pour the batter into the prepared tube pan. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Serving
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Serve the walnut chiffon cake with a dollop of whipped cream and a sprinkle of chopped walnuts. Enjoy!
Nutrition
Each slice of walnut chiffon cake contains about 308 calories, 15 grams of fat, 36 grams of carbohydrates, and 6 grams of protein. It also contains 4 grams of dietary fiber and 45 milligrams of cholesterol. The cake is high in vitamins A, B, and E, and is a good source of calcium, iron, magnesium, and potassium. Enjoy this delicious treat in moderation.
Tips and Tricks
When baking a chiffon cake, it is important to use the proper pan. A tube pan is essential for this recipe, as the cake is baked in a tube shape. Additionally, be sure to grease and flour the pan so that the cake will not stick. For an extra boost of flavor, try adding a teaspoon of almond extract to the batter. Finally, be sure to cool the cake before inverting it onto a wire rack. Otherwise, the cake will stick to the pan and tear.
Variations
This recipe can be varied in a few different ways. For a sweeter cake, try adding a teaspoon of instant coffee granules to the batter. For a more intense walnut flavor, you can use roasted, salted walnuts instead of raw walnuts. You can also add a few tablespoons of cocoa powder for a chocolate walnut chiffon cake. For a completely different flavor, try substituting the walnuts for pecans or macadamia nuts.
Storage
Store leftover walnut chiffon cake in an airtight container at room temperature for up to 4 days. Alternatively, you can freeze the cake for up to 2 months. Be sure to wrap the cake tightly in plastic wrap before placing it in the freezer.
Conclusion
Walnut chiffon cake is a delicious and light dessert that is perfect for any occasion. It is made with simple ingredients, and can be varied in a few different ways. With a few tips and tricks, you can easily make a delicious walnut chiffon cake that your friends and family will love. Enjoy!
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