Angel Food Cake (GF)

Instructions

• Preheat the oven to 350°F.
• Sift together flour and cornstarch and stir in maple syrup. Set aside.
• Pulse raw sugar in food processor until grains are superfine. About 5-6 minutes.
• In a large mixing bowl, beat together egg whites, salt, and cream of tartar until foamy.
• Add vanilla and almond extract and beat until egg whites increased in volume and thicken.
• Gradually beat in the 3/4 cup + 2 tablespoons raw sugar, a bit at a time until egg whites (meringue) forms soft peaks.
• Gently fold in meringue ¼ cup at a time, just until incorporated.
• Spoon the batter into an ungreased 10" round pan.
• Gently tap pan to remove air bubbles from batter.
• Bake for 45 minutes or the top springs back when pressed lightly and cake is deep golden brown.
• Remove the cake from the oven and invert pan onto cooling rack and until cake completely cools.
• Once cooled, remove from pan by running a thin spatula or knife around the edges of the pan, then turn cake out onto a plate.
• Cake should be cut the cake with a serrated knife.