Maple Walnut Angel Food Cake

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

4 g
70 mg
28 g
3 g
0 g
0 mg

1¼ cups cake flour
¾ cup brown sugar
1½ cups egg whites (approx. 12 egg whites)
¼ tsp sea salt
1½ tsp cream of tartar
1 tsp pure vanilla extract
¼ tsp black walnut extract
1 cup cane sugar
½ cup dried, chopped walnuts

  1. Preheat oven to 350F. Lightly coat a 9-inch bundt pan with canola oil spray. Dust with all-purpose flour. 
  2. In a medium mixing bowl, mix together flour and brown sugar. Set aside.
  3. In a large mixing bowl using a hand held mixer, whip egg whites, salt and cream of tartar until foamy. Add vanilla and walnut extracts and continue whipping while gradually adding cane sugar. Whip until stiff. Fold flour mixture ¼ cup at a time into egg mixture.
  4. Pour half of cake batter into pan and sprinkle chopped walnuts on top. Add remaining batter. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place on a wire rack until cake is cooled and pulls slightly away from the sides of the pan. Invert cake onto a large plate and let cool completely. Slice into 16 servings.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.