Maple-Brown Sugar Angel Cake with Walnuts

Photo: Karry Hosford

Look for brown sugar that is granulated; it dissolves better in the batter. Otherwise, sift brown sugar before using.

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 21%
  • Fat: 5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 3.6g
  • Protein: 5.3g
  • Carbohydrate: 37.6g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 107mg
  • Calcium: 19mg


  • 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


  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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