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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 Include your name, city and phone number.

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Maple Chiffon Cake

2 1/4 cups sifted cake flour

3/4 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1/4 cup firmly packed brown sugar

1/2 cup oil

5 unbeaten egg yolks

3/4 cup cold water

2 teaspoons maple flavoring

1 cup egg whites (about 7 or 8)

1/2 teaspoon cream of tartar

For the brown butter icing:

1/4 cup butter

2 cups sifted confectioners' sugar

2 tablespoons cream

1 teaspoon vegetable oil

1 1/2 teaspoons vanilla

Preheat oven to 325 degrees.

Combine flour, sugar, baking powder and salt in a mixing bowl. Whisk well to combine. Add brown sugar and mix well.

Make a well in the center of the dry mixture and add, in order, the oil, egg yolks, cold water and maple flavoring. Beat with hand-held mixer until smooth.

In a separate large mixing bowl, beat egg whites with cream of tartar until stiff.

Pour flour and egg yolk mixture gradually over beaten egg whites and gently fold together until combined, trying not to deflate egg whites. Pour into an ungreased 10-inch tube pan. Bake 55 minutes at 325 degrees and then increase temperature to 350 degrees and bake an additional 10 or 15 minutes. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a knife around the cake to remove it from the pan.

While cake is cooling, make icing. Heat butter over low heat until golden brown. Remove from heat and add remaining ingredients. Stir vigorously until spreading consistency. If too thick, stir in a little hot water.

Remove cake from pan and place on a serving plate. Frost with brown butter icing.

Serves 10.

Source: Zita Petroski, Port Richey