Maple Nut Angel Food Cake – a delicious recipe with egg whites, cake flour, brown sugar, cream of tartar, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Let egg whites stand at room temperature for 30 minutes. Sift together flour and brown sugar twice; set aside. In a large bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla and maple flavoring. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture a fourth at a time.
2
Spoon half the batter into an ungreased 10-in. tube pan; sprinkle with nuts. Cut through batter with knife; spoon in remaining batter. Bake on the lowest rack at 375u00b0 for 35-40 minutes or until lightly browned and cracks feel dry. Immediately invert baking pan; cool completely, about 1 hour.
3
Run a knife around sides and center tube of pan. Invert cake onto a serving plate.
710
kcal
Calories
26
g
Fat
114
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 cups egg whites (about 10 large), 1-1/4 cups cake flour, 3/4 cup packed brown sugar, 1-1/2 teaspoons cream of tartar, and more.
Yes, Maple Nut Angel Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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