Preheat oven to 350 degrees F.

Mix half the sugar together with salt and flour. Set the other half of the sugar aside.

In a large bowl, mix together the egg whites, water, orange extract and cream of tartar. Beat for 2 minutes.

Once you get medium peaks, sift in the flour mixture and fold in gently.

Spoon the batter into an ungreased tube pan.

Bake for at least 35 minutes. Check for doneness by inserting a wooden skewer.

Let cake cool for 1 hour

In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.

Place your oven’s top rack on the highest setting and turn the broiler on high.

Due to its round shape, angel food cake is normally cut into a series of wedges. However, the pieces will not brown evenly under the broiler if cut like this. Instead, carefully slice the angel food cake with a sharp knife into equally thick sections by making a series of parallel 2” wide cuts, starting on one side of the cake and working toward the opposite side. Trim the pieces so they are all approximately the same size. The result should be uniformly sized pieces that will brown evenly.

Place the angel food cake slices on a rimmed baking sheet lined with parchment paper, and brush the top with melted butter. Turn over each piece and repeat on the other side.

Place baking sheet under the broiler until a golden-brown crust starts to form. (You may need to rotate the baking sheet to get uniform results). Keep a close eye on the cake during this time because it can burn very quickly. Once toasted, remove baking sheet from oven and turn over each piece of angel food cake. Place back under the broiler and toast the remaining side until golden brown.

To serve, arrange toasted slices on individual serving plates and top with maple whipped cream and fresh berries.