When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Iced Maple Angelfood Cake Recipe

Iced Maple Angelfood Cake Recipe

Iced Maple Angelfood Cake

Looking for something low is fat and high on flavor; try our Iced Maple Angelfood Cake. It has the sweet scent of maple combined with the soft texture of an angel food cake. This happens to be one of my all time favorite cakes.

Maple Angel Food Cake

1 1/2 cups Egg whites (about 12 eggs, room temp)
1 1/4 tsp Cream of Tartar
1/2 tsp Salt
1 1/4 cups Granulated sugar
1 1/8 cups Sifted Cake flour
1 tsp Pure Vanilla extract
3 Tb Pure Maple syrup


1/4 cup Pure Maple syrup
1 Tb Egg white
1 1/2 cups Confectioner's Sugar

Oven Temp ~ 350°
Cake Baking Time ~
Pan Type ~ 10 inch tube pan or 6 miniature ones
Preheat the oven.
Whip the egg whites in a mixer fitted with a whisk attachment (or using a hand mixer) until foamy. Add the cream of tartar and salt; continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the granulated sugar and continue whipping until the egg whites are stiff, about 30 seconds more.

Sift remaining 1/4 cup granulated sugar together with the cake flour 3 times to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.

Spoon the Maple Angel Food Cake batter into an ungreased 9 to 10-inch tube pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 55 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 it, and then knock the cake out onto a plate. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.

Pure Maple Icing:
Stir the icing 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, or until the icing is hard before serving. Slice with a serrated knife, using a sawing motion.
Nutrition facts: Iced Maple Angelfood

Serving Size 102 grams,
Calories per serving 265 calories,
Fat Content 4.5g grams fat 7%
Cholesterol Content 164 mg 55%
Sodium Content 164mg 7%,
Total Carbs 49.7grams 17%
Sugar Content 39.8 grams,
Protein 7.0 grams


Vitamin A 4% • Vitamin C 0% • Calcium 3% • Iron 8%

E-mail This Iced Maple Angelfood Cake Recipe To a Friend

User reviews


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!