Angel Food Cake (GF)

Ingredients

• 3/4 cup ALL PURPOSE GLUTEN FREE FLOUR
• 3/4 cup MAPLE SYRUP, 100%, organic
• 1/4 cup CORNSTARCH, organic
• 1 1/2 cups EGG WHITES
• 1/4 tsp SEA SALT, fine
• 1 ½ tsp CREAM OF TARTAR
• 2 tsp VANILLA EXTRACT, 100% pure, no alcohol
• 1/4 tsp ALMOND EXTRACT, 100% pure, no alcohol
• 3/4 cup + 2 tablespoons CANE SUGAR, RAW, pulsed until superfine

Instructions

1. Preheat the oven to 350°F.
2. Sift together flour and cornstarch and stir in maple syrup. Set aside.
3. Pulse raw sugar in food processor until grains are superfine. About 5-6 minutes.
4. In a large mixing bowl, beat together egg whites, salt, and cream of tartar until foamy.
5. Add vanilla and almond extract and beat until egg whites increased in volume and thicken.
6. Gradually beat in the 3/4 cup + 2 tablespoons raw sugar, a bit at a time until egg whites (meringue) forms soft peaks.
7. Gently fold in meringue ¼ cup at a time, just until incorporated.
8. Spoon the batter into an ungreased 10" round pan.
9. Gently tap pan to remove air bubbles from batter.
10. Bake for 45 minutes or the top springs back when pressed lightly and cake is deep golden brown.
11. Remove the cake from the oven and invert pan onto cooling rack and until cake completely cools.
12. 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.
13. Cake should be cut the cake with a serrated knife.

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