| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
|
Cakes, Desserts, Bundt |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Brown sugar; packed |
| 3 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
Vegetable oil |
| 7 |
|
Eggs; separated |
| 3/4 |
c |
Water |
| 2 |
ts |
Maple flavoring |
| 1/2 |
ts |
Cream of tartar |
| 1 |
c |
Walnuts; chopped |
| 1 |
c |
Real maple syrup |
| 1/2 |
c |
Walnuts; toasted, chopped |
|
|
Whipped cream (opt) |
INSTRUCTIONS
PATTI - VDRJ67A
In large bowl of electric mixer, combine flour, sugars, baking powder and
salt. Mix until blended. In another bowl, combine oil, egg yolks, water and
maple flavoring. Turn mixer on medium speed. Add liquid ingredients to dry
ingredients. Beat 1 minute. In large metal bowl (not plastic), beat egg
whites until foamy. Add cream of tartar. Whip at high speed until stiff
peaks form. Pour batter over egg whites. Fold together gently until
blended. Fold in 1 cup of chopped nuts. Pour into ungreased 10" angel food
pan. Bake at 325~ for 55 minutes. Increase oven temperature to 350~. Bake
10 minutes longer until top springs back when touched. Cool upside down.
Remove from pan. Bring maple syrup to boil in a medium saucepan. Lower
heat. Simmer 15 minutes or until almost reduced to half. Drizzle hot syrup
over cooled cake. Sprinkle with toasted walnuts. Decorate with whipped
cream.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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