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1
Sift the cake flour.
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2
Separate the egg whites from the yolks.
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3
Heat your oven to 170C.
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4
While adding the granulated sugar to the egg whites little by little, make a firm meringue and put it in the fridge to cool.
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5
Add the maple sugar to the bowl with the egg yolks and whip them together until the mixture thickens.
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6
Add the maple syrup and milk.
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7
Next, take the cake flour that you sifted in Step 1 and sift it into the egg yolk mixture.
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8
Mix it very well to make sure that no lumps remain.
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9
Add half of the meringue from Step 2 into the mixture made in Step 4 and fold it in carefully so as not to crush the air bubbles.
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10
Add the second half the meringue and mix it in.
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11
Now, put all of the batter back into the bowl which held the meringue and scoop up the batter from the bottom of the bowl, ladling it on top so as not to get rid of the bubbles.
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12
Pour the batter into the chiffon pan.
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13
While holding the middle part of the pan still, lift the whole pan and tap it on the counter to get rid of air trapped inside the pan.
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14
Set the oven timer for 30 minutes.
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15
First, bake the cake at 170C for 20 minutes, then open the door and make 4 or 5 notches in the cake with a bread knife.
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16
(It's OK if you skip this part)
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17
Turn the oven down to 160C and bake the cake for another 10 minutes.
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18
(Though it's alright to continue baking the cake at 170C as well) The cake is finished when you can pierce it cleanly with a skewer.
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19
Once you've taken the cake out of the oven, turn the cake pan over and place it on top of a cup or something similar.
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20
Wait until the cake cools.
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21
(If you remove the cake from the pan while it's hot, the cake will collapse.)
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22
Once the cake has set, use a palette knife to loosen the cake from the pan.
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23
Using a skewer to loosen the cake around the middle part will do the trick.
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24
Turn the pan upside down on a plate, decorate it, and it's done.
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25
It's a very beautiful cake with great height.
