6 T Butter 3 t Baking powder
1/2 c Milk 1/2 c Sugar
3 ea Egg whites 3/4 c Maple syrup
2 1/4 c Cake flour 1/2 c Finely chopped walnuts
1/4 t Salt
Prepare two 8-inch cake pans by lining the bottoms with thin, plain
paper. Butter the pans lightly. Allow the butter, milk, and egg
whites to become room temperature. Sift the flour, salt, and baking
powder together 3 times. Beat the egg whites until stiff and set
aside. Cream the butter until light. Gradually add sugar, then
syrup. Add dry ingredients alternately with milk, mixing well after
each addition. Stir in nuts. Fold in egg whites. Pour batter into
pans. Bake in a preheated 350F oven for 25 to 30 minutes, or until
cake layers test done. Cool in pans 5 minutes. Remove from pans;
finish cooling on wire racks. Remove paper. Frost with butter cream
frosting flavored with 1/2 tsp maple extract. Decorate with walnut
halves.
Yields
3 servings