For FB friends (& anyone else, of course) who wanted this:
(& I suppose I should admit that I’m slowly making the FB & twitter plunge–ie: I lurk way more than I speak out, but I AM on there, and I’d love to follow you if you like, & you can follow me if you like, and we’ll all be friendly together, if you like.)
Friend me & I’ll friend you back. Or send me your FB name. I’m JettSusan on twitter, since the other way round was taken. I’m myself on FB. I’ll get a button one of these days. Maybe.
Or maybe I’ll just wait for the next awesome social media platform. Because really?
Facebook is not well designed for sharing recipes. I know. Can you believe it?
Maple Angel Food Cake
1 1/2 C egg whites (~12) at room temp.
1 1/4 tsp cream of tartar
1/2 tsp salt
1 1/4 C sugar
1 1/8 C flour
1 tsp vanilla
3 TB maple syrup
1/4 C maple syrup
1 TB egg whites
1 1/2 C powdered sugar
375* With a mixer, whip eggs til foamy. Add cream of tartar & salt & whip til soft peaks form. Gradually add 1C sugar while mixer is running. Whip until stiff peaks form. (My recipe said ~30 seconds, but it took WAY more than that.) Stir remaining 1/4C sugar with flour to aerate. Fold into the egg-white mix, then fold in vanilla nd maple. Spoon into angel food cake pan (ungreased!) Bake til light golden brown 30-35 minutes. (I’d probably amend to say darker than light golden brown. 30 minutes was def. not enough for mine, but it was pretty forgiving, even after I threw it back in to finish baking after completely cooling. Yeah, precision baker, I am not…) Cool by hanging it upside down over a bottle–half-full wine bottle works great. Pop it out after it’s fully cooled.
For the glaze, STIR together (my husband always tries to do this with an electric mixer, but that just beats the egg white into something resembling mortar…) all ingredients til smooth. Dollop it over the top of the cake & spread so that it dribbles artistically down the sides. Let it set 30 minutes or so. (Totally not necessary for deliciousness. I can attest…)