Maple Chiffon Cake

Because maple cravings…….

Adapted from 365daysofbakingandmore


1.5 cups cake flour
0.5 tablespoon baking powder
0.5 cup brown sugar
0.5 teaspoon salt
0.25 cup canola oil
0.25 cup maple syrup
3 egg yolks
slightly less than 1/2 cup cold water
0.5 teaspoon vanilla
A few drops of Maple flavour/extract
4 egg whites, room temperature
0.25 teaspoon cream of tartar


1. Preheat oven to 160ºc.

2. Line the bottom of a 6-inch tube pan with parchment or wax paper, and cut to fit.

3. Sift the flour, baking powder, sugar, and salt into a large bowl.

4. Pour into the same bowl, the oil, maple syrup, egg yolks, cold water, and vanilla and beat until smooth; set aside.

5. In a mixing bowl, beat the egg whites until foamy, and add the cream of tartar. Continue beating till stiff peaks

6. Blend 1/4 of the egg whites into the batter, then fold in the remaining egg whites.

7. Carefully pour the batter into the tube pan.

8. Bake for 50-60 minutes or until a cake stick comes out clean.

9. Invert the pan on a wire rack and allow to cool completely before removing from pan.

Bon appetit.

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