Maple Chiffon Cakes

Adorned with Pastry Leaves and Butterscotch-Pecan Acorns, Maple Chiffon Cakes are an elegant dessert for fall days.

Maple Chiffon Cakes
Yield: 9 individual cakes • Preparation: 30 minutes • Bake: 13 minutes
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  1. 1 cup plus 2 tablespoons sifted all-purpose flour
  2. ½ cup sugar
  3. 2 tablespoons firmly packed brown sugar
  4. 1½ teaspoons baking powder
  5. ½ teaspoon salt
  6. 4 large eggs, separated
  7. ½ cup cold water
  8. ¼ cup canola oil
  9. 2 teaspoons maple syrup
  10. ½ teaspoon vanilla extract
  11. ¼ teaspoon cream of tartar
  12. 1 recipe Maple Buttercream (recipe follows)
  13. Garnish: Pastry Leaves and Butterscotch-Pecan Acorns (recipes follow)
  1. Preheat oven to 350°.
  2. Place 9 (4-inch) round mini angel food cake pans with removable bottoms on a baking sheet. Set aside.
  3. In a medium mixing bowl, combine flour, sugar, brown sugar, baking powder, and salt, whisking to combine. Make a well in the middle of flour mixture. Set aside.
  4. In a medium bowl, combine egg yolks, water, oil, maple syrup, and vanilla extract , stirring well. Pour into well of flour mixture. Beat at low speed with an electric mixer for 1 minute. Set aside.
  5. In a large mixing bowl, beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Pour batter over beaten egg whites, and gently fold until blended.
  6. Fill each pan half full with batter. Drag a knife through batter in each pan to remove any air bubbles.
  7. Bake until a wooden pick inserted near center comes out clean, approximately 13 minutes.
  8. Let cool completely in pans. When cool, remove cakes from pans.
  9. Using a spatula, cover cakes with a generous amount of Maple Buttercream. Using the back of a spoon, make a decorative swirled pattern in buttercream.
  10. Garnish each cake with a Pastry Leaf and a Butterscotch-Pecan Acorn, if desired.
  1. • Cakes can be covered and stored in the refrigerator after frosting. Let come to room temperature before serving.
TeaTime Magazine
Maple Buttercream
Yield: 2¾ cups • Preparation: 5 minutes
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  1. 1 cup salted butter, softened
  2. 2 ounces cream cheese, softened
  3. 3 cups confectioners’ sugar
  4. 2 tablespoons whole milk
  5. ½ teaspoon maple flavoring
  1. In a large bowl, combine butter and cream cheese. Beat at high speed with an electric mixer until combined. Add confectioners’ sugar, milk, and maple flavoring. Beat at low speed, increasing to high speed and scraping down sides of bowl, until smooth and creamy. Add more milk, a few drops at a time, if necessary to achieve desired consistency.
  2. Use immediately, or store in an airtight container in the refrigerator until ready to use. Let come to room temperature, and beat at high speed with an electric mixer for 1 minute before using.
TeaTime Magazine
Pastry Leaves
Yield: 24 to 30 leaves • Preparation: 10 minutes • Bake: 6 minutes
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  1. ½ (14.1-ounce) package refrigerated pie dough (1 sheet)
  2. 1 large egg
  3. 2 teaspoons water
  1. Preheat oven to 400°.
  2. Line a baking sheet with parchment paper. Set aside.
  3. Unroll pie dough on a lightly floured surface. Using a 1-inch leaf-shaped cutter, cut out as many leaves as possible from dough. Using the tip of a small sharp knife, score leaf veins in dough leaves.
  4. In a small bowl, combine egg and water, stirring well. Brush pastry leaves with egg mixture.
  5. Bake until medium golden brown, 5 to 6 minutes. Let cool completely.
  6. Store in an airtight container at room temperature for up to 1 day.
TeaTime Magazine
Butterscotch-Pecan Acorns
Yield: 9 acorns • Preparation: 20 minutes • Refrigerate: 20 minutes
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  1. 18 pecan halves
  2. 23 cup butterscotch morsels, melted
  3. ¼ cup finely ground pecans
  1. Line baking sheet with waxed paper. Set aside.
  2. Attach flat sides of 2 pecan halves with a small amount of melted butterscotch. Repeat with remaining pecan halves. Dip top half of each acorn into melted butterscotch and then into ground pecans.
  3. Place on baking sheet, and refrigerate to set, approximately 10 minutes.
  4. Dip uncoated ends of acorns into melted butterscotch, return to waxed paper, and return to refrigerator to let set for about 10 minutes.
  5. Store in an airtight container at room temperature for up to 2 days.
TeaTime Magazine
 From TeaTime September/October 2012


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