Maple Angel Food Cake

March 10, 2019 0 Comments

Maple Angel Food Cake

Maple sugar can be used in most recipes calling for sugar, giving baked goods a maple twist! This maple angel food cake calls for just 6 ingredients. We topped ours with our raspberry maple spread for extra maple goodness!

Maple Angel Food Cake

Makes 6 individual cakes.

1 1/4 oz bleached cake flour
3 egg whites
3 3/4 oz maple sugar
3/4 tsp. almond extract
1 1/2 tsp. lemon juice
1/8 tsp. kosher salt

Directions:

Adjust oven rack to the middle position and preheat to 350°F (180°C). Sift cake flour and set aside. Combine egg whites, maple sugar, and vanilla extract in the bowl of a stand mixer with whisk attachment. Mix on low speed for about 1 minute, increase to medium-low and whip 3 minutes; the whites will be dense and dark. With the mixer still running, add lemon juice and salt. Increase to medium  and whip 3 minutes longer; the meringue will be thin but foamy. Increase to medium-high and continue whipping until the meringue is glossy white and thick enough that you can see the pattern left by the wire whisk. This can take between 2 - 4 minutes. When meringue is ready, it should be soft enough to run off the wires when the whisk attachment is removed, but thick enough to mound up on itself like soft-serve in the bowl.

Use a large cookie scoop to evenly transfer the fluffy batter into the tins without getting it all over the edges. Bake for 18 - 20 minutes until internal temperature of cakes is 206*F then remove from oven and flip tins upside-down onto a cooling rack. Cool for 1 hour, then remove using a butter knife or offset spatula. Top with maple whipped cream, berries and maple sugar, or maple spread.