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Maple-Iced Angel Food Cake

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Source: Burt Wolf's Local Flavors, Chicago

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Active Time:  25 Minutes
Total Time:  1 Hour 25 Minutes
Yield:  Makes 1 large or 6 miniature cakes

Recipe courtesy of TRU
Chicago, Illinois

RECIPE INGREDIENTS

For the Cake:

1 1/2 cups egg whites (from about 12 eggs), at room temperature

1 1/4 teaspoons cream of tartar

1/2 teaspoon salt

1 1/4 cups granulated sugar

1 1/8 cups sifted cake flour

1 teaspoon pure vanilla extract

3 tablespoons pure maple syrup

For the Icing:

1/2 cup pure maple syrup, more as needed

1 1/2 cups confectioners’ sugar

DIRECTIONS

Heat the oven to 375 degrees F.

FOR THE CAKE:
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the granulated sugar and continue whipping until the egg whites are stiff, about 30 seconds more. Sift the remaining 1/4-cup granulated sugar together with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.

Spoon the batter into an ungreased 9- or 10-inch tube pan, or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen it, then knock the cake out onto a plate. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.

FOR THE ICING:
Stir the ingredients together until smooth, adding more maple syrup if necessary. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes, or until the icing is hard, before serving. Slice with a serrated knife, using a sawing motion.

©Adapted from Butter Sugar Flour Eggs: Whimsical Irresistible Desserts by Gale Gand Clarkson Potter 1999

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Makes 1 large or 6 miniature cakes

Calories:

452

Sodium:

298mg

% Cal. from Fat:

Carbohydrates, Total:

106g

Protein:

Spotlight Recipe Review

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Rating:

by: Jacquie

Reviewed: 04/19/2009

Maple Iced Angel Food Cake

See all of Jacquie's reviews »

I do not stock cake flour in my kitchen so used regular flour and sifted it 3 times. Perhaps this is why the cake turned out to be just 4" high and very solid. I described it to friends as more of a maple pound cake! The volume of the batter looked great going into the pan but baking in the oven the cake actually got smaller. I will not be keeping this recipe.

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