Maple Walnut Chiffon Cake

Cake

2 1/4 cups sifted cake flour (560 mL)

3/4 cup granulated sugar (175 mL)

3/4 cup brown sugar, packed (175 mL)

1 Tbsp baking powder (15 mL)

1 tsp salt (5 mL)

1/2 cup canola oil (125 mL)

3/4 cup cold water (175 mL)

5 egg yolks (5)

4 tsp maple flavouring (20 mL)

1/2 tsp cream of tartar (2 mL)

1 cup egg whites (8 to 10) (250 mL)

1 cup walnuts, finely chopped (250 mL)

Brown Sugar Glaze

3 Tbsp non-hydrogenated canola margarine (45 mL)

1/2 cup brown sugar (125 mL)

3 Tbsp milk (45 mL)

1 cup icing sugar (250 mL)

1 tsp vanilla extract (5 mL)
Cake:
1. Preheat oven to 325 °F (160 °C).
2. Sift together cake flour, sugars, baking powder and salt. Add canola oil, water, egg yolks and maple flavouring; beat until smooth.
3. In separate bowl, add cream of tartar to egg whites and beat to form stiff peaks.Fold egg whites into flour mixture until just blended. Fold in nuts. Turn batter into 9-inch (22 cm) tube pan.
4. Bake 55 minutes at 325 °F (160 °C); increase heat to 350 °F (180 °C) and bake another 10 to 15 minutes. Remove cake from oven and invert pan over cup or glass for 2 hours to cool. Turn cake right side up, run knife around edges and invert onto serving platter. Frost with brown sugar glaze.
Brown Sugar Glaze:
1. In medium saucepan, melt margarine, brown sugar and milk. Slowly bring to boil. Boil for 1 minute and remove from heat.
2. Add icing sugar and vanilla; whisk until smooth. Drizzle onto cake immediately, as the glaze will harden when it cools.