*  Exported from  MasterCook  *
 
                              Maple Cloud Cake
 
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Maple Syrup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  c             maple syrup
    4                    eggs -- separated
      1/2  tsp           vanilla
    1      c             all-purpose flour -- sifted
    1      tsp           baking powder
      1/8  tsp           ground coriander -- optional
      1/4  tsp           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.

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