Angel Cake Recipe Gluten-free, dairy-free (casein-free)

ORGANIC INGREDIENTS

• 185 g (1 1/3 cups) all-purpose flour "La Merveilleuse"
• 15 ml (1 tbsp) baking powder
• 1 pinch of salt
• 160 g (1/2 cup) maple syrup
• 10 ml (2 tsp) vanilla extract
• 2.5 ml (1/2 tsp) almond extract
• 90 g (3/4 cup) maple sugar
• 6 large eggs, separated
• 2.5 ml (1/2 tsp) cream of tartar
  And
• 6 large eggs (separate the whites from the yolks and set aside apart from the first 6 eggs)
• 2.5 ml (1/2 tsp) cream of tartar
  
  

  To serve:

• Fresh strawberries
• The Cashew Icing recipe.
  Note: Add water, to taste, to obtain a cashew cream instead of icing.

Note: you will read twice: 6 large eggs in the ingredients and this is meant to refer to the preparation.

PREPARATION

1. Preheat the oven 150 °C (300 °F).
2. In a bowl, combine flour, baking powder and salt. Set aside.
3. Combine maple syrup, vanilla and almond extract. Set aside.
4. In a coffee grinder, reduce maple sugar to powder. Set aside.
5. In a large bowl, beat the first six egg whites. Start gently, add the cream of tartar, then beat at maximum speed until stiff peaks form.
6. Sift a third of the flour over the egg whites, then fold gently with a spatula. Repeat for remaining flour. It is important not to stir but to truly fold the batter, without removing the spatula but turning it well to blend the flour into the beaten egg whites. 
7. Pour a third of the maple syrup over the mixture and gently fold with a spatula. Repeat for the rest of the maple syrup, always without stirring but carefully blending the batter.
8. In a large bowl, beat the last six egg whites. Start gently, add the cream of tartar, then beat at maximum speed until semi-firm peaks are formed. Without stopping beating, gradually add the maple sugar, until a firm and shiny meringue is obtained.
9. Gently fold the meringue into the batter with a spatula.
10. Pour the batter evenly into an unoiled chimney pan and bake on the centre rack of the oven for about 50 minutes or until a toothpick inserted in the centre comes out clean. (After about 40 minutes of baking, cover the cake with parchment paper to prevent it from cooking too much on top).
11. Once out of the oven, turn the cake upside down, without unmoulding it, and balance it by pressing the chimney on a glass. Let it sit like this for 1 hour. To unmould, pass the blade of a knife between the cake and the pan and then place on a serving plate.

To serve :

1. Cut the cake in half.
2. Spread cashew cream on the first part of the cake. Cover with sliced strawberries.
3. Put the second part of the cake on top and decorate as desired.
4. Cover and refrigerate until ready to serve.