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[nverland]

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.

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