Best Maple Angel Food Cake Recipes

MAPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F. In a mixer fitted with the whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the granulated sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds more.
• Sift the remaining 1/4-cup of granulated sugar with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.
• Spoon the batter into an ungreased proper angel food pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate.
• Glaze: Stir the ingredients together until smooth. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion.

CHOCOLATE ANGEL FOOD CAKE WITH FRUIT AND MAPLE YOGURT

Steps:

• Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10" ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack. Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl. Mix slowly, being careful not to crush the berries. In a separate bowl, combine yogurt and syrup until blended. Remove cake gently from pan and cut into 8 slices. Serve each slice with fruit and a dollop of maple yogurt.

MAPLE NUT ANGEL FOOD CAKE

Steps:

• 1. Preheat oven to 375 degrees. Sift together flour and sugar.Set aside. In a large bowl beat egg whites with salt and cream of tartar till soft peaks form. Add the vanilla and maple flavoring. Add the sugar a little at a time and beat till stiff. Gradually fold the flour/sugar into egg whites about a 1/4 at a time. Spread half of batter into tube pan and sprinkle with the chopped walnuts. Using a knife cut through to mix in nuts. Add the the rest of the batter. Bake about 35 mins. Cool inverted on a wire rack.
• 2. There is no need to use any frosting on this cake as it is great without it but I mixed up enough powdered sugar with some milk and about 1/2 tsp maple flavor extract to make a thin drizzle which I did put on the cake. I then sprinkle chopped walnuts over the top.

MAPLE NUT ANGEL FOOD CAKE

Steps:

• 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., 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 375° for 35-40 minutes or until lightly browned and cracks feel dry. Immediately invert baking pan; cool completely, about 1 hour., Run a knife around sides and center tube of pan. Invert cake onto a serving plate.

CHOCOLATE ANGEL FOOD CAKE WITH FRUIT AND MAPLE YOGURT RECIPE | EPICURIOUS.COM

Steps:

• Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10" ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack. Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl. Mix slowly, being careful not to crush the berries. In a separate bowl, combine yogurt and syrup until blended. Remove cake gently from pan and cut into 8 slices. Serve each slice with fruit and a dollop of maple yogurt.
• Nutritional analysis per serving 328 calories, 1.6 g fat (0.6 g saturated fat), 71.5 g carbohydrates, 10.3 g protein, 6.7 g fiber
• Nutritional analysis provided by
• Self

MAPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F. In a mixer fitted with the whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the granulated sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds more.
• Sift the remaining 1/4-cup of granulated sugar with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.
• Spoon the batter into an ungreased proper angel food pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate.
• Glaze: Stir the ingredients together until smooth. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.