Vermont Maple Cake

Chiffon cake meets New England maple country in this tall, airy showpiece. Seven eggs get separated and the whites whipped to stiff peaks, then folded into a batter flavored with maple extract and brown sugar. The result is lighter than a butter cake but richer than a true angel food, with chopped walnuts folded in for crunch.

The two-temperature bake is worth noting. Starting lower lets the cake rise slowly and evenly, then the bump to 350°F (175°C) for the final ten minutes sets the top and gives it a spring-back firmness. Cooling upside down in the pan is a must. Like any chiffon or angel food cake, flipping it prevents the delicate crumb from collapsing under its own weight.

The maple syrup glaze is simple but potent. You reduce a full cup of syrup by nearly half, concentrating the flavor and thickening it into something that clings to the cake instead of running off. Drizzle it while the syrup is still hot and it soaks into every crevice.

Pro Tips

• Use a metal bowl for the egg whites, never plastic. Plastic can hold traces of grease that prevent proper whipping.
• Cream of tartar stabilizes the whites. Don’t skip it or the foam deflates before you can fold it into the batter.
• Fold gently with a spatula, turning the bowl as you go. Aggressive stirring knocks out the air you just whipped in.
• Don’t grease the pan. The batter needs to grip the sides to rise and stay tall.

Variations

• Toast the walnuts before folding them into the batter for a deeper, nuttier flavor.
• Use real maple extract if you can find it instead of artificial maple flavoring for a more authentic taste.
• Replace walnuts with pecans for a Southern-meets-New England twist.