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.
How to Make It
Step 1
Preheat oven to 325°.
Step 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.
Step 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.
Step 4
Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with flour mixture, 1/4 cup at a time.
Step 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.
Step 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.
MichelleH29's Review
I can't believe there aren't more reviews for this--it's so good! Made for hubby's birthday, as he loves maple and walnuts and isn't a huge traditional cake fan. He was delighted and found it to be excellent, as did I! The person who gave it 2 stars should not have rated it, as it was incorrect procedure on his/her fault to not invert on to a bottleneck (to his/her credit, the recipe should clarify this, but seems to make the presumption that everyone who cooks already knows to do this with any angel food cake). Totally yummy, and do make sure to sift your brown sugar (I will be doing this in my future cookie recipes for better blending, too).
cookingontherun's Review
So, I will start my review by saying that it may be my lack of experience making angel-food type cakes that made this go awry for me. But, I followed the directions completely, baked it, inverted it onto a plate, and when I loosened it and flipped it out of the pan, it became clear that the moisture that had been trapped in with the cake while the pan was inverted and the cake was cooling had ruined the cake. The texture was doughy and disgusting. My mom recommended that I somehow prop the cake up on a beer bottle next time to allow the moisture to escape.
2curliesmama's Review