Maple chiffon cake for special occasions Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS: 12



Requires a 9-inch (23 cm) diameter chimney pan


INGREDIENTS

Cake

  • 1 box of Maple chiffon cake mix
  • 5 large eggs, separated 
  • 160 g (1/2 cup) maple syrup  
  • 65 g (1/4 cup) plant-based milk substitute
  • 65 g (1/3 cup)  light olive oil
  • 7.5 ml (1 1/2 teaspoons) vanilla extract
  • 3.5 ml (3/4 teaspoon) cream of tartar

Maple flake garnish

  • 90 ml (6 tbsp) cane sugar
  • 90 ml (6 tbsp) plant-based milk substitute

PREPARATION

Cake

  1. Preheat the oven to 165 ° C (325 ° F).
  2. In a large bowl, put the cake mix. Add egg yolks, maple syrup, plant-based milk substitute, olive oil and vanilla. Beat with an electric mixer at maximum speed or in a stand mixer with a flat paddle at medium speed for about 5 minutes.
  3. In another bowl, beat egg whites. Start gently, add the cream of tartar, then beat at maximum speed until firm peaks form.
  4. Gently fold the egg whites into the flour mixture with a spatula. Don't stir... that's the secret to a successful chiffon cake!
  5. Pour the batter into a 9-inch (23 cm) diameter chimney pan and bake on the centre rack of the oven for about 45 minutes or until a toothpick inserted in the middle comes out clean (cooking time may vary from oven to oven).
  6. Turn the cake over and balance it over a glass; let it sit for 1 hour. To unmould, pass the blade of a knife between the cake and the pan and then place it on a serving plate.
  7. Allow to cool completely to room temperature before adding the topping.

Maple flake garnish

  1. In a small saucepan, bring sugar and plant-based milk substitute to a boil.
  2. Simmer and reduce to a slightly thick syrup.
  3. Using a brush, baste the cake with this syrup, about 1/6 of the cake at a time. (If the syrup soaks into the cake, it is not thick enough; reduce it a little further).
  4. While adding syrup, gradually decorate with the maple flakes included in the package.  They  will adhere easily to the sticky syrup.
  5. Important: Proceed really gradually as mentioned, 1/6 of the cake at a time, to prevent the syrup from drying out before you have affixed the maple flakes.

 

Maple chiffon cake for special occasions

This cake will impress everyone! The preparation time for the application of maple flakes is definitely worth it.


VARIATIONS

Three recipes from the same preparation: