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Maple-Brown Sugar Angel Cake with Walnut

Source of Recipe


Cooking Light-4/03






List of Ingredients



• 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 chicken stock base
  
• 3 tablespoons maple syrup
  
• 3/4 cup coarsely chopped walnuts, toasted
  






Instructions



1. Preheat oven to 325 degrees.
   
   
2. To prepare cake, lightly spoon flour into 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 cups 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 with remaining flour mixture, 1/4 cup at a time.
   
   
5. Spoon the batter into an ungreased 10-inch pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325 for 50 minutes or until cake springs back when lightly touched. Invert cake; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a 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.
   
   
7. Servings: 12 214 cal, 5g fat, 5.3g pro, 37.6g carb, 0.6g fiber, 0mg chol, 1mg iron, 107mg sod, 19mg calc.