since 1966


Maple cake with maple icing



  • 1/3 cup shortening
  • 3 egg whites, beaten until stiff
  • 2 1/4 cups cake flour
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup chopped walnuts
  • 3/4 cup pure maple syrup or organic syrup
  • 1/4 tsp. salt
  • 1 Tbsp. baking powder


  • 1 cup pure maple syrup or organic syrup
  • 2 egg whites
  • Pinch of salt

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Grease a 9-inch square pan; line the bottom with waxed paper; grease paper. In a bowl, cream shortening with sugar; stir in syrup. In a separate bowl, sift together dry ingredients.

Add dry ingredients to creamed mixture, alternating with the milk. Fold in beaten egg whites. Turn batter into prepared pan.

Bake in a 350°F oven for 45 to 50 minutes. Turn cake onto rack and remove paper. When cake has cooled, spread top and sides with maple icing (see below) or other white frosting.


Beat 2 egg whites with pinch of salt until stiff. Boil maple syrup or organic syrup until it spins a thread, about 232°F on a candy thermometer.

Pour slowly over stiffly beaten egg whites, beating constantly with electric hand-held mixer. Continue beating until mixture is stiff and stands in soft peaks.

Recipe categories

Maple cake with maple icing

Main dishes

Maple cake with maple icing