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Maple-Brown Sugar Angel Cake with Walnuts

Photo: Karry Hosford
Yield 12 servings (serving size: 1 slice)
Look for brown sugar that is granulated; it dissolves better in the batter. Otherwise, sift brown sugar before using.


  • 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
  • Topping:
  • 6 tablespoons powdered sugar
  • 3 tablespoons maple syrup
  • 3/4 coarsely chopped walnuts, toasted

Nutrition Information

  • calories 214
  • caloriesfromfat 21 %
  • fat 5 g
  • satfat 0.5 g
  • monofat 0.7 g
  • polyfat 3.6 g
  • protein 5.3 g
  • carbohydrate 37.6 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 107 mg
  • calcium 19 mg

How to Make It

  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.