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Maple-Iced Angel Food Cake

Source: Burt Wolf's Local Flavors, Chicago
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 25 Minutes
  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
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 1 large or 6 miniature cakes
Calories: 452
Sodium: 298mg
% Cal. from Fat: 0%
Carbohydrates, Total: 106g
Protein: 8g
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: Jacquie Reviewed: 04/19/2009
Maple Iced Angel Food Cake
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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