Maple Angel Food Cake
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.25 tsps
Cream Of Tartar1 tsp
Salt1.5 cups
Sugar (confectioners')1.125 cups
Cake Flour (sifted)1 tsp
Pure Vanilla Extract1 cup
Pure Maple Syrup1 tbsp
Egg WhiteDirections:
1
Preheat the oven to 375 degrees F
2
In a mixer fitted with the whisk attachment (or using a hand mixer), whip the egg whites until foamy
3
Add the cream of tartar and salt and continue whipping until soft peaks form
4
With the mixer running, gradually add 1 cup of the granulated sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds more
5
Sift the remaining 1/4-cup of granulated sugar with the sifted cake flour 3 times, to aerate the mixture
6
Fold into the egg whites, then fold in the vanilla and maple syrup
7
Spoon the batter into an ungreased proper angel food pan or 6 miniature ones
8
Smooth the top with the back of the spoon
9
Bake until light golden brown, 30 to 35 minutes
10
Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature
11
Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate
12
Glaze: Stir the ingredients together until smooth
13
Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides
14
Let set for at least 30 minutes before serving, or until the icing is hard
15
Cut with a serrated knife, using a sawing motion