Maple Chiffon Cake

This cake and frosting are light and fragrant.

One 10" tube pan. (Angel food cake pan.)

1. Beat 1 cup (about 8) egg whites with wire whisk. When foamy add 1/2 tsp. cream of tartar. Continue beating at high speed until very stiff. Transfer to a large glass or metal bowl.

2. In mixer bowl, beat:
2 1/2 cups flour (1/2 pastry whole wheat, 1/2 unbleached)
2 5/8 tsp. baking powder
1 tsp. salt
3/4 cup brown sugar

3. Add to mixer bowl in order, scrape bowl sides if needed. Mix well.
1/3 cup olive oil
1/2 cup real maple syrup
5 egg yolks
3/4 cup cold water

4. Pour batter over stiff egg whites. Fold gently.

5. Pour into ungreased pan. Bake at 350° for 1 hour. Cake should spring back when touched lightly. Invert and cool completely.

Golden Butter Frosting
1. Melt 1/2 cup unsalted butter in saucepan over low heat until golden brown. Remove from heat.

2. Place 4 cups powdered sugar in mixer bowl. Beat in butter. Add 1 tsp. maple flavoring. Blend in cream until spreading consistency, about 1/4 cup.

3. Frost top and sides of cooled cake.