Yields:
10 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 30 Mins
When I first started making this cake I had no idea how sweet it would be. I know that maple syrup, in general, is pretty sweet, but this is a very non-sweet, moist, and spongy cake. The whipped cream and berries are a perfect addition to go alongside the cake. This is something that I could eat as a snack or even breakfast.
Ingredients
Adjust Servings
- Whipped Cream
Instructions
- In a stand mixer using the whip attachment, beat the egg whites until stiff peaks form. Set aside.
- In a stand mixer using the paddle attachment, beat the egg yolks until aery and lightened in color. Add syrup and vanilla, mix well to combine.
- Gently fold the egg whites into the yolk mixture until smooth and well blended. While folding, gradually add 1 tablespoon of flour at a time.
- Pour into a lightly greased tube pan. Bake at 325 for 1 hour.
- If your baking in the instant pot, place 2 cups of water at the bottom of the instant pot. Place the trivet inside and the cake pan on top of that. Cover with foil and place lid on. Set to sealing. Set machine to manual, 40 minutes. Let naturally release.
- Cool completely on a rack before removing from pan. Whipped Cream
- In a stand mixer using the whip attachment, beat whipping cream on low until soft peaks form. On low gradually add sugar. Turn mixer up to medium and mix until stiff peaks form.
- Garnish cake with whipped cream and fresh berries.