Maple Chiffon Cake

Directions

Sift flour, granulated sugar, baking powder, and salt together into mixing bowl; stir in brown sugar.

Make a well in center of dry ingredients.

Add in order; salad oil, egg yolks, water, and flavoring.

Beat until satin smooth.

Beat egg whites with cream of tartar until very stiff peaks form.

Pour batter in thin stream over entire surface of egg whites; fold in gently.

Fold in nuts.

Bake in ungreased 10 inch tube pan at 350℉ (180℃) F for 1 hour.

Invert pan; cool.

Prepare frosting and frost cake.

For frosting: Melt butter or margarine in saucepan; keep over low heat until golden brown watching carefully to prevent scorching.

Remove from heat.

Place sifted confectioners’ sugar in mixing bowl.

Beat in melted butter.

Add vanilla or maple flavoring.

Blend in light cream until of spreading consistency.