A heavenly maple angel food cake drizzledwith a creamy icing made with pure maple syrup.
Recipe: Maple-Iced AngelFood Cake
Cake: 1 1/2 cups egg white (from about 12 eggs), at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon salt 1 1/4 cups granulated sugar 1 1/8 cups sifted cake flour 1 teaspoon vanilla extract 3 tablespoons pure maple syrup Icing: 1/4 cup pure maple syrup 1 tablespoon egg white 1 1/2 cups powdered sugar
Preheat oven to 350°F (175°C).
Whip the egg whites in a mixer fittedwith a whisk attachment (or using a hand mixer) until foamy.Add the cream of tartar and salt and continue whipping untilsoft peaks form. With the mixer running, gradually add 1 cupof the sugar and continue whipping until the egg whites are stiff,about 30 seconds more.
Sift remaining 1/4 cup sugar togetherwith the sifted cake flour 3 times, to aerate the mixture. Foldinto the egg whites, then fold in the vanilla and maple syrup.
Spoon the batter into an ungreased 9 to10-inch tube pan or 6 miniature ones. Smooth the top with theback of the spoon. Bake until light golden brown, 30 to 55 minutes.Cool by hanging the cake (in the pan) upside down around theneck of a bottle until it cools to room temperature. Run a long,sharp knife blade around the cake to loosen it, and then knockthe cake out onto a plate. The outside crumb of the cake willremain in the pan; exposing the white cake underneath.
For Icing: Stir the ingredients togetheruntil smooth. Pour over the top of the cake and spread with aspatula, letting the glaze trickle down the sides.
Let set for at least 30 minutes, or untilthe icing is hard, before serving. Slice with a serrated knife,using a sawing motion.
Makes 12 servings.
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