Try this Vermont Maple Cake recipe, or contribute your own.
Suggest a better descriptionIn 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.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 717 | ||
Calories from Fat: 245 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 616.9mg | 190 % | |
Sodium 305.5mg | 11 % | |
Potassium 352.2mg | 9 % | |
Total Carbohydrate 99.1g | 29 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 97.7g | ||
Protein 22.5g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 717
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