Maple Angel Food Cake

Ingredients

• 5 ounces bleached cake flour, such as Swans down or this gluten free blend
• 15 ounces egg whites, straight from the fridge
• 15 ounces granulated maple sugar
• 1 tablespoon vanilla extract
• 1 ounce freshly squeezed orange juice from 1 small orange
• 1/2 teaspoon Diamond Crystal kosher salt, or more to taste; for table salt, use half as much by volume or use the same weight

Directions

1. Place an oven rack in the middle and heat the oven to 350 degrees F (180 degrees C). Sift the cake flour, then keep it nearby. In the bowl of a stand mixer with the whisk attached, add the egg whites, maple sugar, and vanilla extract. Start on low just to break everything up, about 1 minute, then move to medium-low, 4 on a KitchenAid, and whip for 3 minutes; the mixture will look dark and fairly heavy. While the mixer runs, pour in the orange juice and add the salt. Right away, raise the speed to medium, 6 on a KitchenAid, and whip for 3 minutes longer; at this point the meringue will be loose but bubbly. Turn the mixer to medium-high, 8 on a KitchenAid, and beat until the meringue turns shiny white and the whisk begins leaving clear trails through it. Depending on your egg whites and mixer, that may take 2 to 4 minutes. When you lift out the whisk attachment, the meringue should slip from the wires, but still pile softly in the bowl, a little like soft-serve.
2. Scatter the sifted cake flour over the meringue and use a flexible spatula to stir until it is just roughly mixed. Then fold instead, reaching down to the bottom, bringing batter up, and turning it through the middle, until you no longer see flour hiding anywhere. Transfer the batter into a 10-inch aluminum tube pan, leaving the pan unbuttered and ungreased; if you spot little bits of flour that missed the party, stop and fold them in. Bake until the cake rises, becomes pale gold, and feels set when touched, about 45 minutes, or until the internal temperature reaches 206 degrees F.
3. Turn the pan upside down onto its feet and let the cake cool inverted until it is completely free of warmth, at least 2 hours. Run an offset spatula around the outside edge to free the cake, lift out the insert, then work the spatula underneath the base too. Invert the cake onto a serving plate, easing the sides away so it lets go of the center tube. For slicing, use a chef's knife with a light sawing motion and barely any downward pressure. Serve it on its own, or add fresh fruit, whipped cream, chocolate ganache, or any accompaniment you like. Wrap leftovers snugly in plastic; they will keep at room temperature for up to 1 week.