The best delicious Vermont Maple Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Vermont Maple Cake recipe today!
Hello my friends, this Vermont Maple Cake recipe will not disappoint, I promise! Made with simple ingredients, our Vermont Maple Cake is amazingly delicious, and addictive, everyone will be asking for more Vermont Maple Cake.
What Makes This Vermont Maple Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Vermont Maple Cake.
Ready to make this Vermont Maple Cake Recipe? Let’s do it!
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PATTI – VDRJ67A
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)
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
Yields
12 Servings
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