Toasted walnut maple chiffon cake from The Everyday Baker: Recipes and Techniques for Foolproof Baking (page 241) by Abigail Johnson Dodge

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Zosia on November 02, 2016

    Delicious! Between the maple syrup and the maple sugar, this cake packs a lot of maple flavour and the cake is moist and spongy - not rubbery - as it should be. The crunchy walnuts add another dimension to it and though it seems like a small amount, there's a piece or two in every bite. The crumb has the potential to be even more tender with the right flour; bleached cake flour is pretty much impossible to find here now so I used a bleached cake & pastry blend that's widely available. I'll try it with unbleached cake flour next time to see if that makes a difference.

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