Maple Pecan Chiffon Cake with Brown Butter Icing
"Chiffon cakes are made with oil instead of butter. Harry Baker, a Los Angeles insurance salesman and recreational cook credited with developing chiffon cake in the 1920s. He then sold his recipe to General Mills in the 1940s, whereupon Betty Crocker popularized chiffon cakes as the “first new cake in a hundred years.”..."
INGREDIENTS
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2 1/4 cups sifted cake flour
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2 tablespoons pure vanilla extract
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2 teaspoons baking powder
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8 egg whites at room temperature
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1 teaspoon fine sea salt
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1/2 teaspoon cream of tartar
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3/4 cup firmly packed dark brown sugar
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1/2 cup granulated sugar
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6 egg yolks
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1/2 cup toasted finely chopped pecans
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1/2 cup canola oil
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4 cups sifted confectioners’ sugar
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1/2 cup pure maple syrup
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1 cup unsalted butter, cut into small cubes
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1/4 cup water
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1/2 cup heavy cream, plus a little more to thin as needed
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