Maple-Brown Sugar Angel Cake with Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Look for brown sugar that is granulated; it dissolves better in the batter. Otherwise, sift brown sugar before using. Ingredients:
1 cup sifted cake flour |
1 cup granulated sugar, divided |
1/3 cup packed brown sugar |
1/8 teaspoon ground nutmeg |
12 large egg whites |
1 teaspoon cream of tartar |
1/4 teaspoon salt |
2 teaspoons vanilla extract |
1 teaspoon maple extract |
6 tablespoons powdered sugar |
3 tablespoons maple syrup |
3/4 coarsely chopped walnuts, toasted |
Directions:
1. Preheat oven to 325°.
2. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup granulated sugar, brown sugar, and nutmeg, stirring with a whisk.
3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1/2 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in extracts.
4. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with flour mixture, 1/4 cup at a time.
5. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
6. To prepare topping, combine powdered sugar and maple syrup in a small bowl, stirring with a whisk until smooth. Drizzle sugar mixture over top of cake; sprinkle with walnuts.
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