Angel Food Cake
1 1/2 cups egg white (from about 12 eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/4 cups granulated sugar (divided use)
1 1/8 cups sifted cake flour
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
1/4 cup pure maple syrup
1 tablespoon egg white
1 1/2 cups powdered sugar
Preheat oven to 350°F (175°C).
Beat the egg whites using an electric mixer with a whisk attachment on high until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. Turn mixer to low and continue beating while gradually adding 1 cup of the sugar until the egg whites are stiff, about 30 seconds more.
Sift remaining 1/4 cup sugar together with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites. Add in the vanilla and maple syrup.
Spoon the batter into an ungreased 9 to 10-inch tube pan. Level the top with the back of a spoon. Bake until light golden brown, 30 to 55 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature.
Run a long, sharp knife blade around the cake to loosen it, and then knock the cake out onto a plate.
To make the glaze, combine the maple syrup, egg white and sugar until smooth. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes before serving.