Maple Chiffon Pecan Cake
2 1/4 cups cake flour
2 tsp baking powder
1 tsp salt
3/4 cup packed brown sugar
6 egg yolks
1/2 canola oil
1/2 cup pure maple syrup
1/4 cup water
8 egg whites
1/2 tsp cream of tartar
1/2 cup granulated sugar
1/2 cup toasted chopped pecans
Preheat oven to 325F. Line bottom of 10-inch Angel Food cake pan and do not grease.
In a medium bowl sift together cake flour, baking powder and salt. Add in brown sugar and whisk to combine.
In a large bowl, whisk egg yolks, maple syrup, water, oil and vanilla together. Add to the dry ingredients and mix together with rubber spatula to combine.
With an electric mixer and the whisk attachment beat egg whites (room temperature whites yield the best results) until foamy and add in cream of tartar. Whip on high until soft peaks form and turn down to medium and add in sugar. Turn up to high and whip to firm, glossy peaks form.
Add in 1/3 of the egg whites to the batter by folding just until combined. Add in remaining egg whites folding to combine thoroughly. Fold in toasted pecans with last few strokes.
Fill cake pan and bake about 50-55 minutes. Toothpick inserted into cake should come out clean.
Hard to believe but I actually do not have an Angel food cake pan…so I improvised by placing an oven safe small bowl in the middle of a large cake pan. I did have to McGiver my cake a little but icing covers a lot of sins….besides the little excess pocket of cake was scrumptiously delicious slathered with leftover maple butter icing.