Maple Chiffon Birthday Cake

Another milestone in the family - my husband's 62nd birthday is today!  I decided to make one of my favourite cakes for the occasion.  This recipe comes from my sister-in-law Charlene who is a fabulous cook.  Some of my best recipes come from her kitchen!  This cake is easy to make and always seems to  turn out - in spite of me.  The biggest problem for me is figuring out how to "hang" the cake after it comes out of the oven!

Maple Chiffon Cake

2 Cups Cake and Pastry Flour
1½ Cups White Sugar
3 tsp. Baking Powder

1 tsp. salt

½ Cup Oil

6 Egg yolks

¾ Cup cold water

2 tsp. Maple Flavouring

6 Egg whites and ½ tsp. Cream of Tartar – beaten till stiff peaks form.  I did this with my KitchenAid - love that machine!

Beat ingredients and then fold in the beaten egg whites.

Pour into an ungreased  tube cake pan.  Bake at 350 degrees for 1 hour.

Remove from oven and hang upside down for 1 hour until completely cooled.  This is easier said than done!  I always forget to get something ready to invert it on so this time I was ready - a wine bottle!  Well guess what, the hole in the top of the tube cake pan was too small so I held it upside down and called for help!  Finally we figured out that it could be inverted onto a wine glass.  Not ideal since we had to walk lightly around the kitchen stove for the next hour as to not topple the cake.

Does anyone out there have a great tip or an invention on how to successfully hang a Chiffon Cake????
Do I need to go out and buy a new tube cake pan that has those little legs on it???  There must be a way.

Hmm - looks like a modern Ikea lamp!

When cake has completely cooled, run a knife around edge of cake and remove from pan.

Maple Icing:

¼ Cup Butter – softened

1 lb. Icing Sugar

1 Egg - beaten

¼ Cup milk or cream

1 tsp. Maple Flavouring

Garnish with toasted pecan pieces - optional



Till next time ........... happy birthday to all the April 27thers - you know who you are!!