1 1/4 c. sifted cake flour
1 1/2 tsp. cream of tartar
3/4 c. dark brown sugar, packed
1/4 tsp. salt
3/4 c. walnut meats, finely chopped
1 c. white sugar
1/4 tsp. maple flavoring
1 1/2 c. egg whites, room temperature
1 tsp. vanilla

Sift together, flour and brown sugar, 3 or 4 times. Beat egg whites, salt and cream of tartar in large bowl or mixer (DO NOT USE PLASTIC) until soft peaks hold up. Add flavorings, continue beating and add white sugar a small amount at a time. Beat until stiff peaks form, about 2 1/2 to 3 minutes.

Gently fold in flour mixture. Fold just enough to get flour mixture covered with egg white mixture. Add nut meats with last addition of flour mixture.

Push batter gently into ungreased angel food pan. Carefully cut through batter with a knife or spatula, going around in circular motion 4 or 5 times to get large air bubbles out. Bake in a preheated oven at 375 degrees for 30 - 35 minutes or until a toothpick comes out dry when inserted into cake. When cake is baked turn upside down on bottom of a small glass or can to cool. Cool several hours or over night.

MAPLE ICING:

1 c. dark brown sugar, packed
2 egg whites
1/4 tsp. maple flavoring
1/2 c. white sugar
4 or 5 tbsp. water
1/8 tsp. cream of tartar
Dash of salt

Put all ingredients in top of double boiler. Place over boiling water. Beat on high speed with electric beater until icing forms soft peaks. Remove from heat and beat 2 - 3 minutes or until firm peaks are formed. Ice cake immediately.