Maple-Brown Sugar Angel Cake with Walnuts

Maple-Brown Sugar Angel Cake with Walnuts Recipe
Photo: Karry Hosford
Look for brown sugar that is granulated; it dissolves better in the batter. Otherwise, sift brown sugar before using.


12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 325°.

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.

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.

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with flour mixture, 1/4 cup at a time.

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.

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.

April 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note