3/4 c Maple syrup
4 Eggs; separated
1/2 ts Vanilla
1 c All-purpose flour; sifted
1 ts Baking powder
1/8 ts Ground coriander; optional
1/4 ts Salt
-ICING-
1 1/4 c Maple syrup
2 Egg whites
For cake: Boil syrup exactly 2 minutes. Beat egg whites until stiff and set
aside. Beat egg yolks and vanilla until light, then gradually mix in boiled
syrup.
Fold egg yolk mixture gently into egg whites. Sift remaining dry
ingredients together 3 times and fold into egg mixture. Pour batter into an
ungreased 9 or 10″ tube pan. Bake at 325 degrees F for 50 minutes, or until
done. When cake is cooked, invert pan on a cake rack and let cool for 1
hour. To unmould, pass a knife around the edges and ease cake out of the
pan.
To make icing, boil syrup until it forms a firm ball when tested in ice
water (328 degrees F on candy thermometer). Beat egg whites until stiff,
then slowly pour hot syrup on top, beating constantly with an electric
beater. If you use a hand rotary beater, pour in a little syrup, beat, pour
more, beat until all syrup is used. Continue beating until frosting stands
in peaks, or cools. Spread on top and sides of cake.
NOTES : This light feathery cake has a delicate flavor and a delectable
icing. The cake by itself will freeze beautifully.
Yields
1 Servings