Wednesday, July 16, 2008

Black Walnut Chiffon Cake

I absolutely adore Chiffon cakes. They are light, they donot have any butter and are the easiest cakes to make. They have a simple dump everything into a bowl, add egg whites and bake kind of recipe structure which is great when you want a home baked cake but donot want to fuss with too many details.

Making buttercream etc is a lot of effort that I donot usually put into everyday cakes. I instead used nutella- a chocolate hazelnut spread easily found in the supermarket and crushed walnuts to dress up this simple yet delicious cake.

This recipe makes two 9" cakes. I then used a biscuit cutter to cut out individual circles of cake, stacked two layers up using nutella as glue and then decorated the outside with walnut bits for a strong walnut taste.

Recipe from
The Good Cook :Cakes- By Time Life Books

List 1

1 cup black walnuts , finely ground
21/4 cups cake flour, sifted
3/4 cup granulated sugar
1 tbsp baking powder
1 tsp salt
3/4 cup brown sugar
1/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
2 tsp vanilla extract

List 2:
8 egg whites, stiffly beaten with a tsp of lemon juice

Sift together the ground black walnuts, the flour, the white sugar, baking powder and salt. Stir in the brown sugar. Add the rest of the wet ingredients -oil, egg yolks, water and vanilla extract. Beat the btter until very smooth.

Gradually pour the batter into the stiffly beaten egg whites, folding the batter into the whites until just blended.

Pour the batter into two buttered and floured layer cake pans that have been lined with wax or parchment paper.

Bake for 45 minutes in a preheated 325 F oven. Then increase the heat to 350 F and bake for ten minutes more or until a tester inserted in the center of the cake comes out clean.

Remember to adjust times if you are using a different shaped pan.

Spread nutella on the cake slices and decorate with powdered walnut pieces.



sunita said...

Very pretty cakes :-)

karuna said...

visiting ure blog for the first time. i love baking cakes too. nice recipe. and a very nice slide show.

Divya Vikram said...

Gorgeous ones..

Cham said...

Like the individual portion , they re pretty

notyet100 said...

looks delicious...

bhags said...

the cakes are simply there an alternative for cake flour?

KALVA said...

Lovely and adorable.. love the portion size

ranji said...

oh the cake is simply superrrb..loved ur presentation..:)

Bhawana said...

wow delicious, wouth watering tasty, what else I shud say. want to have it now, cant wait till I make them :))

Srivalli said...

wow..lovely cakes!

ms said...

Hi sunita, karuna, divya vikram, cham, notyet100, bhags, kalva, ranji, srivalli and bhawana - thank you very much for your kind comments!

bhags, The standard substitute for cake flour is all purpose flour or maida. But because maida is denser, you need less of it. So 1 cup cake flour = 1 cup minus 2 tablespoons all purpose / maida flour.

Anamika:The Sugarcrafter said...

dear ms
thanks for passing by my blog and leaving such encouraging words..the link led me to discover your blog and your posts have so much to offer....loved you pictures and chiffon cake have come out nicely.

Anonymous said...

Question, can you make this in a tube pan?

ms said...

Hi anonymous, sorry for the delay in replying, yes you can make this in a tube pan like all chiffon cakes. Let me know how it goes!

cake-novice said...

Hi, The cakes look fab! Can i use regular walnuts in the place of black walnuts? will this comprommise the tase greatly?
thanks for taking the time to post such wonderful recipes!