Vermont Maple Cake

• Cake
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 eggs, separated
• 3/4 cup water
• 2 teaspoons maple flavoring
• 1/2 teaspoon cream of tartar
• 1 cup chopped walnuts
• Glaze
• 1 cup real maple syrup
• 1/2 cup toasted chopped walnuts (to garnish)

1. In large bowl of electric mixer, combine flour, sugar, brown sugar, baking powder and salt. Mix until blended.
2. In another bowl, combine oil, egg yolks, water and maple flavoring.
3. Turn mixer onto medium speed and add liquid ingredients. Beat 1 minute.
4. In a large metal bowl (not plastic), beat egg whites until foamy.
5. Add cream of tarter.
6. Whip at high speed until stiff peaks form.
7. Pour egg yolk batter over egg whites.
8. Fold together gently until blended.
9. Fold in nuts.
10. Pour into an ungreased 10-inch angelfood cake pan.
11. Bake at 325F for 55 minutes. Increase temperature to 350u0b0F Bake 10 minutes longer until top springs back when touched.
12. Cool upside down (use a FULL 2 liter soda bottle for this).
13. Remove from pan. Drizzle with glaze.
14. Sprinkle with nuts.

cake, flour, granulated sugar, brown sugar, baking powder, salt, vegetable oil, eggs, water, maple, cream of tartar, walnuts, maple syrup, walnuts

Taken from www.food.com/recipe/vermont-maple-cake-119473 (may not work)