Cake:

2 cups all-purpose flour
3/4 cup sugar
3/4 cup brown sugar, packed
3 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
7 eggs, separated
3/4 cup water
2 tsp. maple flavoring
1/2 tsp. cream of tartar
1 cup walnuts, chopped

In large bowl of electric mixer, combine flour, sugars, baking powder and salt. Mix until blended. In another bowl, combine oil, egg yolks, water and maple flavoring. Turn mixer on medium speed. Add liquid ingredients to dry ingredients. Beat 1 minute.

In large metal bowl (not plastic), beat egg whites until foamy. Add cream of tartar. Whip at high speed until stiff peaks form. Pour batter over egg whites.

Fold together gently until blended. Fold in 1 cup of chopped nuts.

Pour into ungreased 10-inch angel food or Bundt pan. Bake at 325°F for 55 minutes.

Increase oven temperature to 350°F. Bake 10 minutes longer until top springs back when touched. Cool upside down.

Maple Walnut Topping:

1 cup real Vermont maple syrup (no substitutions)
1/2 cup toasted walnuts, chopped
whipped cream (optional)

Invert cake onto serving plate. Pour maple syrup over top of cake. Sprinkle toasted walnuts evenly. Serve with whipped cream, if desired.

Serving Size: 12