When my stash hits critical mass, I know it's time for angel food cake. It's the perfect antidote to all the richness that came before, a dessert that's airy, light, and lean, but flavorful enough to stand on its own, whether served naked or with fresh fruit, a dollop of whipped cream, or a drizzle of ganache.
My favorite thing about angel food cake is how easily it can be customized by trading plain white sugar for more flavorful options. In this case, I'm matching the winter weather with a dose of maple sugar. It's a beguilingly simple swap, but one that's transformative for a dessert as simple as angel food cake .If you haven't played with it before, maple sugar comes from cooking maple syrup to drive off all the water, which yields a crystalized sugar. It's mostly sucrose, but with a solid percentage of fructose and glucose, which means it behaves more like brown sugar than white. Not every recipe will handle the swap with ease, but angel food cake is resilient like that.
Tiny, souvenir-sized bags of maple sugar often have an eye-popping price tag, but the cost comes down considerably in the bulk foods aisle of a major supermarket, or when buying larger quantities online.
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