Maple chiffon cake for special occasions Recipe Gluten-free, dairy-free (casein-free) and hypotoxic
By: Cuisine l'Angélique
Requires a 9-inch (23 cm) diameter chimney pan
- 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
- Preheat the oven to 165 ° C (325 ° F).
- 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.
- In another bowl, beat egg whites. Start gently, add the cream of tartar, then beat at maximum speed until firm peaks form.
- Gently fold the egg whites into the flour mixture with a spatula. Don't stir... that's the secret to a successful chiffon cake!
- 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).
- 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.
- Allow to cool completely to room temperature before adding the topping.
Maple flake garnish
- In a small saucepan, bring sugar and plant-based milk substitute to a boil.
- Simmer and reduce to a slightly thick syrup.
- 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).
- While adding syrup, gradually decorate with the maple flakes included in the package. They will adhere easily to the sticky syrup.
- 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.