Maple Walnut Cake
|Eggs||4 , separated (At Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Milk||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Maple extract||1 Teaspoon|
|Walnuts||2⁄3 Cup (10.67 tbs), chopped|
|Coffee walnut frosting||1⁄2 Cup (8 tbs)|
1. Grease 9" by 9" baking pan. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in 1/4 cup sugar until sugar is completely dissolved and whites stand in stiff peaks.
2. Preheat oven to 325°F. In large bowl, with mixer at low speed, beat egg yolks, flour, next 6 ingredients, and remaining 1/2 cup sugar until blended. Gently fold walnuts and beaten egg whites into mixture.
3. Pour batter into pan. Bake 35 to 40 minutes until top of cake springs back when lightly touched with finger. Cool cake in pan on wire rack.
4 Prepare Coffee-Walnut Frosting; spread over cooled cake.