Maple Angel Food Cake with Maple Glaze

I swear this is the last post about maplelicious things for a little while! But I have to share this one with you because it was oh-so-delicious. So as someone close to me said, the best part about Angel Food cake is that it’s packed with protein! Sure there’s some sugar and other stuff but let’s not focus on the minor details. It’s as healthy as great tasting cake can get! So dig in and enjoy! (Just don’t tell anyone at the gym how you got that protein kick before your workout.)


Angel Food Cake (adapted from the Bon Appétit Angel Food Cake with Strawberry-Blueberry sauce):

1 1/4 cups sifted cake flour (sift first, then measure)

2 tsp vanilla extract

14 large egg whites, room temperature

1 1/2 tsp cream of tartar

1/2 tsp salt

1/3 cup maple sugar

1 1/3 cup granulated sugar

  1. Preheat oven to 300˚F.
  2. In the bowl of an electric mixer, fitted with a whisk attachment, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, and keep beating on medium speed until they hold soft-peaks. Add the sugars, 1/3 cup at a time and continue beating until you reach stiff-peaks.
  3. Fold in the vanilla.
  4. Sift the cake flour over the egg whites in three parts, folding the flour thoroughly into the egg whites each time.
  5. Spoon the batter into an ungreased 10-in diameter angel food cake pan and bake for approx. 1 hour 10 minutes or until the top is golden and the cake is springy to the touch.
  6. Let cool completely.
  7. Using a sharp knife, cut the cake out of pan. It’ll be pretty sticky so be patient and go slow or it might break.

Maple Glaze:

1/4 cup pure maple syrup

2 tbsp unsalted butter

1 cup powdered sugar

  1. In a small saucepan combine the maple syrup and butter.
  2. Over medium heat, melt the butter into the syrup.
  3. Remove from heat and add the sugar to the hot mixture.
  4. Immediately pour the glaze over the cooled cake and serve.



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