Serves 12
100 min
Walnut Chiffon Cake
Recipe GLPR38aa4325f0c402
A light and airy walnut chiffon cake with a tender crumb and delicate walnut flavor. Egg whites are beaten to stiff peaks and folded into a rich egg yolk base infused with walnut oil, creating a beautiful golden-brown cake that's both elegant and satisfying. Perfect for special occasions or whenever you want an impressive homemade dessert.
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Ingredients
2¼ cups sifted cake flour
1 tablespoon baking powder
½ teaspoon salt
1 cup granulated sugar
⅓ cup firmly packed light brown sugar
5 large egg yolks
1 large egg
½ cup walnut oil or vegetable oil
¾ cup water
2 teaspoons pure vanilla extract
1 cup finely chopped walnuts
6 large egg whites
¼ teaspoon cream of tartar
Directions
Preheat oven to 325°F (165°C). In a small bowl, combine the sifted cake flour, baking powder, and salt. Whisk together thoroughly and set aside. In another small bowl, combine the granulated sugar and light brown sugar, stirring to mix well.
In a large mixer bowl, combine the 5 egg yolks and 1 whole egg. Beat on medium-high speed for 3 to 5 minutes until the mixture becomes thick and pale lemon yellow. Gradually add the combined sugar mixture to the eggs on medium speed, taking 4 to 5 minutes to incorporate it completely, beating constantly. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure even blending.
With the mixer on medium speed, slowly pour the walnut oil in a steady stream into the batter until fully incorporated.
Add the vanilla extract and continue mixing for 1 minute until well blended.
On low mixer speed, add about one-third of the flour mixture and mix just until the flour is almost completely blended. Scrape the bowl down. Add about half of the water, mixing just until combined. Scrape the bowl down again. Continue alternating flour and water, ending with the remaining flour mixture, stirring just until blended. Using a large rubber spatula, gently fold in the finely chopped walnuts.
In another large mixing bowl with clean beaters, beat the 6 egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining sugar mixture while beating on medium-high speed until stiff peaks form.
Using a large rubber spatula or balloon whisk, gently fold the beaten egg whites into the walnut batter in two or three additions until no white streaks remain.
Pour the batter into an ungreased 10-inch angel food cake pan. Smooth the surface with the back of a large spoon to remove any large air bubbles.
Bake for 60 to 70 minutes, until the cake is golden brown on top and springs back when lightly touched with a fingertip. Remove the cake from the oven and immediately invert the pan onto a heat-safe surface or bottle neck to keep the cake suspended while cooling.
Allow the cake to cool completely in the inverted position, about 1 hour or until fully cooled.
To remove the cake from the pan, run a thin-bladed kitchen knife around the sides of the pan to loosen it. Run the knife around the center tube. Holding the center tube, lift the cake and remove it from the outer rim. Run the knife under the cake to loosen it from the pan bottom. Invert the cake right-side up and remove the center tube.
Transfer the cake to a serving platter and serve at room temperature.
