Maple Nut Chiffon Cake With Golden Butter Frosting

From Libby; old recipe. This uses a lot of egg whites but they have them in the refrigerator section now. Famous recipe in the '40s.

• Ready In: 1 hr 10 mins
• Yields: 1 cake

Ingredients

• 2 1⁄4 cups cake flour, sifted
• 3⁄4 cup sugar
• 3  teaspoons baking powder
• 1  teaspoon salt
• 3⁄4 cup brown sugar
• 1⁄2 cup  oil
• 5  egg yolks
• 3⁄4 cup water
• 2  teaspoons  maple flavoring
• 1  cup  egg white, 18 is number Libby has written by this
• 1⁄2 teaspoon cream of tartar
• 1  cup walnuts, finely chopped

• frosting

• 1⁄2 cup butter
• 4  cups powdered sugar
• 1  teaspoon  maple flavoring
• 1⁄2 cup  cream

Directions

1. Sift cake flour, sugar, baking powder, and salt into a bowl.
2. Stir in the brown sugar.
3. Make a well; add oil, egg yolks, water, maple flavoring in order given.
4. Beat until smooth.
5. In another bowl beat egg whites and cream of tarter until very stiff (I would do this first).
6. Pour yolk mixture over whites, folding very carefully to prevent breaking whites.
7. Add walnuts.
8. Pour into an ungreased tube pan.
9. Bake 55 minutes in a 325 degree Fahrenheit oven; then for last 10 minutes at 350 degrees Fahrenheit; invert when done.
10. FROSTING:
11. Melt butter until golden brown; don't scorch.
12. Remove from heat.
13. Stir in powdered sugar.
14. Blend in sweet cream and maple flavoring.
15. Beat until smooth.
16. Spread on chiffon or angel cake.