Maple Nut Angel Food Cake Recipe

1
Publisher Photo

Maple Nut Angel Food Cake Recipe

Read Reviews
1
Publisher Photo
This cake has been a favorite in our family for many years. It was a regular request when our three sons were young.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 1-1/2 cups egg whites (about 10)
  • 1-1/4 cups cake flour
  • 3/4 cup packed brown sugar
  • 1-1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon maple flavoring
  • 1 cup sugar
  • 3/4 cup walnuts, finely chopped

Directions

Let egg whites stand at room temperature for 30 minutes. Sift together flour and brown sugar twice; set aside. In a large bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla and maple flavoring. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture a fourth at a time.
Spoon half the batter into an ungreased 10-in. tube pan; sprinkle with nuts. Cut through batter with knife; spoon in remaining batter. Bake on the lowest rack at 375° for 35-40 minutes or until lightly browned and cracks feel dry. Immediately invert baking pan; cool completely, about 1 hour.
Run a knife around sides and center tube of pan. Invert cake onto a serving plate. Yield: 12-16 servings.
Originally published as Maple Nut Angel Food Cake in Grandma's Great Desserts Cookbook 1992, p12

Nutritional Facts

1 slice: 175 calories, 3g fat (0 saturated fat), 0 cholesterol, 79mg sodium, 32g carbohydrate (23g sugars, 0 fiber), 5g protein.

  • 1-1/2 cups egg whites (about 10)
  • 1-1/4 cups cake flour
  • 3/4 cup packed brown sugar
  • 1-1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon maple flavoring
  • 1 cup sugar
  • 3/4 cup walnuts, finely chopped
  1. Let egg whites stand at room temperature for 30 minutes. Sift together flour and brown sugar twice; set aside. In a large bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla and maple flavoring. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture a fourth at a time.
  2. Spoon half the batter into an ungreased 10-in. tube pan; sprinkle with nuts. Cut through batter with knife; spoon in remaining batter. Bake on the lowest rack at 375° for 35-40 minutes or until lightly browned and cracks feel dry. Immediately invert baking pan; cool completely, about 1 hour.
  3. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. Yield: 12-16 servings.
Originally published as Maple Nut Angel Food Cake in Grandma's Great Desserts Cookbook 1992, p12

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cute cupcake User ID: 7014661 20739
Reviewed Dec. 10, 2012

"this is a very good cake that rises very high and tastes very good.. if you like walnuts"

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