Angel Food Cake (Refined Sugar-Free)
This refined-sugar-free angel food cake is light, airy, and delicately sweetened with homemade maple sugar. Whipped egg whites create the signature cloud-like texture, while superfine maple sugar stabilizes the foam without adding moisture. The result is a classic angel food cake with a subtle caramel-vanilla finish.
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Fine-mesh sieve
- Rubber spatula
- 10-inch ungreased angel food cake pan
- Offset spatula (optional)
Ingredients
- 12 large egg whites room temperature
- 1½ teaspoons cream of tartar
- ¼ teaspoon fine sea salt
- 1½ cups superfine maple sugar homemade, finely ground
- 1 cup cake flour sifted
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Do not grease the angel food cake pan.
- In a bowl, sift together the cake flour and ¾ cup of the maple sugar. Set aside.
- In a clean, grease-free bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt.
- Increase mixer speed to medium-high and continue beating until soft peaks form.
- Gradually add the remaining ¾ cup maple sugar, one tablespoon at a time, beating until glossy medium-stiff peaks form.
- Beat in the vanilla extract just until incorporated.
- Sift the flour-maple sugar mixture over the egg whites in three additions. Gently fold with a spatula using a light, sweeping motion, rotating the bowl as you go.
- Spoon batter evenly into the ungreased pan. Gently smooth the top and tap the pan once on the counter to release large air bubbles.
- Bake for 40–45 minutes, until the top is lightly golden and springs back when touched.
- Immediately invert the pan and allow the cake to cool completely upside down, about 1½–2 hours. I know this sounds crazy, but it's essential!
- Once fully cooled, run a thin knife around the edges and center tube to release the cake. Top or garnish however you see fit, or not at all. (In the photo, I used raspberries, mint leaves, and freeze dried strawberry I powdered quickly in a food processor and sifted). Slice with a serrated knife.
Notes
Maple sugar must be superfine for proper foam stability. Gritty sugar will deflate the batter!
Do not grease the pan; the cake needs to cling to the sides to rise properly. If it doesn't releasee after cooling and resting upside down, take a thin knife along the edges of your cake to help.
Medium-stiff peaks should stand tall, with a slight bend at the tip.
For extra insurance, you can sift the flour mixture twice before folding.
Storage notes:
Store loosely covered at room temperature for up to 2 days
Refrigerate for up to 5 days
Freeze slices up to 2 months
Do not grease the pan; the cake needs to cling to the sides to rise properly. If it doesn't releasee after cooling and resting upside down, take a thin knife along the edges of your cake to help.
Medium-stiff peaks should stand tall, with a slight bend at the tip.
For extra insurance, you can sift the flour mixture twice before folding.
Storage notes:
Store loosely covered at room temperature for up to 2 days
Refrigerate for up to 5 days
Freeze slices up to 2 months