Does anyone have a maple chiffon cake recipe to share? Thank you.
Pat Caldwell, Tampa
Zita Petroski of Port Richey shares a maple chiffon cake recipe for Pat. This cake is light and delicious. Zita adds that you can include 1 cup of finely chopped pecans after you fold the two mixtures together but I chose not to because Pat's request didn't include nuts. This is similar to an angel food cake in that you cool it upside down. Don't grease the pan or your cake may fall out while cooling. Cool completely in the pan and run a knife around the edges and bottom to remove it from the pan. The cake and icing are an appealing caramel color. If you've never made a browned butter icing before you're in for a yummy surprise. I did not find it necessary to add any water to the icing but you need to use it immediately before it begins to set up. It will be more difficult to pour or spread onto the cake if you wait. The recipe below makes enough icing to cover the top of the cake. If you want to cover the entire cake, double the recipe.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.