Heavenly Walnut Cake

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             FOOD FUNNY
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Here's a good one from Anna Welander:

A little girl asked her mother for a dollar to give to an old lady in a
wheelchair in the park. Her mother was touched by what she viewed as her
child's kindness, and gave her the dollar. "There you are, my dear,"
said the mom. "I guess the lady isn't able to work anymore."

"She works," came the child's innocent reply. "She sells candy."

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             TODAY'S RECIPE
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This cake has been on of my mother's favorites for over forty years. I
dubbed it "heavenly" because of its resemblance to angel food cake.

Heavenly Walnut Cake

7 eggs, separated and at room temperature
2 1/4 cups (560 ml) all-purpose flour
1 1/2 cups (375 ml) sugar
3/4 cup (180 ml) cold water
1/2 cup (125 ml) vegetable oil
1 Tbs (15 ml) baking powder
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) maple extract
1 tsp (5 ml) salt
2/3 cup (160 ml) chopped walnuts
1/2 tsp (2 ml) cream of tartar (tartaric acid)

For the topping:
1 cup (250 ml) heavy cream
1 Tbs (15 ml) instant coffee
1 Tbs (15 ml) sugar
Walnut halves for garnish

Combine the egg yolks, flour, sugar, water, oil, baking powder, vanilla,
maple, and salt in a mixing bowl and mix until thoroughly combined. Whip
the egg whites and cream of tartar until stiff peaks form and fold into
the batter. Fold in the chopped walnuts. Pour into a greased tube pan
and bake in a preheated 325F (160C) oven for 20 minutes. Increase the
heat to 350F (180C) and bake an additional 35 minutes. Invert the tube
pan for at least 1 hour before removing the cake. Whip the heavy cream,
instant coffee, and sugar until soft peaks form and spoon over cake.
Garnish with walnut halves.
Serves 8 to 12.
Received on Sun Dec 7 18:05:34 2008