Maple-Iced Angel Food Cake

  • Active Time 25m
  • Total Time 1h 25m

Makes 1 large or 6 miniature cakes

Recipe courtesy of TRU
Chicago, Illinois

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, 30-35 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 Publisher. All rights reserved.

RecID 4432

nutrition information per serving

452 calories; 0g total fat; 0mg cholesterol; 298mg sodium; 106g carbohydrates; 0g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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