Recipe courtesy of Gale Gand

Maple Angel Food Cake

  • Total: 1 hr 25 min
  • Prep: 50 min
  • Cook: 35 min
  • Yield: 1 large or 6 miniature bundt cakes
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Ingredients

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 sugar

1 1/8 cups cake flour, sifted

1 teaspoon pure vanilla extract

3 tablespoons pure maple syrup

Glaze, recipe follows

Glaze:

1/4 cup pure maple syrup

1 tablespoon egg whites

1 1/2 cups confectioners' sugar

Directions

  1. Preheat the oven to 375 degrees F. In a mixer fitted with the 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 stiff and the sugar has dissolved, about 30 seconds more.
  2. Sift the remaining 1/4-cup of granulated sugar with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.
  3. Spoon the batter into an ungreased proper angel food 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, then knock the cake out onto a plate.
  4. Glaze: Stir the ingredients together until smooth. 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 before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion.

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