| Total: | 1 hr 25 min |
| Prep: | 50 min |
| Cook: | 35 min |
| Yield: | 1 large or 6 miniature bundt cakes |
| Total: | 1 hr 25 min |
| Prep: | 50 min |
| Cook: | 35 min |
| Yield: | 1 large or 6 miniature bundt cakes |
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
- 1/4 cup pure maple syrup
- 1 tablespoon egg whites
- 1 1/2 cups confectioners’ sugar
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 468 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 108 g |
| Dietary Fiber | 0 g |
| Sugar | 86 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 304 mg |
| Serving Size | 1 of 6 servings |
| Calories | 468 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 108 g |
| Dietary Fiber | 0 g |
| Sugar | 86 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 304 mg |
Reviews
Please don’t buy Nutella. It’s one of the many food items made from palm oil. Harvesting of palm oil is destroying orangutan habitat.
VERY TASTY GLAZE AND A CLOUD SOFT CAKE. YUMMY!!!!!
The maple flavor is subtle, but in the glaze you can make up for it. The cake itself was good, but with the glaze it’s really wonderful.
This is one of many angel food cakes by Gale Gand that have basically identical measurements but only the flavorings are changed out. I”ve made her coffee angel cake and it turned out so well that I moved onto this one. It helps to have maple flavor extract, purchased easily online, to use in place of the vanilla extract, giving it a deeper maple flavor. I usually halve the recipe and put it in an 8×4 pan and cook the same amt of time b/c the depth of cake is the same as in the tube pan.
This is a good angel food cake recipe, except it really doesn’t have much maple flavor. It tastes good, but don’t expect a big maple taste
This cake was wonderful! I made it for a potluck and it was the first thing to go! I will definately be making it in the future for potlucks and just to have it!
i thought this was delightfull for guests and partys
I’m not one for very sweet cakes but this cake tasted great and not so sweet either!