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Bit o’Walnut Chiffon Cake (VRP 034)

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Bit o’ Walnut Chiffon Cake is a delicate and airy cake that features the rich taste of walnuts. This cake combines the light texture of chiffon with the crunch and flavor of finely chopped walnuts, making it a perfect dessert for those who appreciate a less dense, yet flavorful cake.

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Bit o’Walnut Chiffon Cake

Bit o'Walnut Chiffon Cake

Front of the Bit o’Walnut Chiffon Cake recipe card.

Bit o'Walnut Chiffon Cake

Back of the Bit o’Walnut Chiffon Cake recipe card.

Food History

Chiffon cakes were first developed in the 1920s but gained widespread popularity in the United States in the mid-20th century due to their uniquely light and airy texture. They use oil instead of the more traditional butter, contributing to their distinctive moistness. Including ingredients like walnuts adds a textural contrast and flavor that elevates the simple chiffon to something special.

Recipe Discussion

The Bit o’ Walnut Chiffon Cake recipe starts by sifting together flour, sugar, baking powder, and salt. A well is then made in the center of the dry ingredients, adding oil, egg yolks, water, and vanilla. This method ensures the wet ingredients are thoroughly incorporated into the dry, promoting an even texture in the batter. In a separate bowl, egg whites are beaten with cream of tartar until stiff peaks form, which are then gently folded into the yolk mixture. This folding process is crucial as it helps retain the air in the egg whites, contributing to the cake’s fluffiness. Finely chopped walnuts are folded in last, providing a delightful crunch.

Serving Suggestions

Serve the Bit o’ Walnut Chiffon Cake lightly dusted with powdered sugar or a dollop of whipped cream to complement its light texture. It pairs beautifully with tea or coffee, ideal for afternoon snacks or sophisticated dessert courses.

Preparation Tips

  • Sifting Ingredients: Sift the dry ingredients together to prevent lumps and ensure a fine crumb texture in the cake.
  • Egg Whites: To achieve the best volume, ensure that the bowl and beaters used for the egg whites are spotless and dry.
  • Folding Technique: Use a wide spatula and a gentle hand to fold the egg whites and walnuts into the batter, preventing the mixture from deflating.
  • Baking: Check the cake a few minutes before the stated time; it should spring back when lightly touched, and a toothpick inserted into the center should come out clean.

Vintage Recipe Box 034

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Bit o’Walnut Chiffon Cake Recipe

Bit oWalnut Chiffon Cake

Bit o'Walnut Chiffon Cake

Cook Time: 50 minutes
Total Time: 50 minutes


  • 1 cup plus 2 tablespoons sifted flour
  • 3/4 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup salad oil
  • 2 egg yolks, unbeaten
  • 1/4 cup plus 2 tablespoons cold water
  • 1 teaspoon vanilla
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup walnuts, chopped very finely


  1. Sift flour, sugar, baking powder, and salt
  2. Make a well and add in order oil, egg yolks, water, and vanilla
  3. In another bowl beat egg whites with cream of tartar until stiff
  4. Pour eggs yolk mixture over beaten egg whites, gently folding until blended
  5. Sprinkle walnuts over top of batter gently folding in with a few strokes
  6. Bake in moderate oven (350 degrees) for 50 - 55 minutes

Bit o’ Walnut Chiffon Cake is a wonderful treat that combines the elegance of a chiffon cake with the satisfying texture of walnuts. Whether you’re looking for a light dessert option for a dinner party or just want to enjoy something sweet and airy, this cake is sure to delight.

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