Yields:
12 Servings
Difficulty: Easy
Prep Time: 25 Mins
Cook Time:
50 Mins
Total Time:
1 Hr 15 Mins
Perfect for tea time, a snack, or dessert. This cake really is very versatile and is absolutely delicious. I have made many sponge cakes in my 30+ years of baking. This maple sponge cake has by far been the easiest one I have ever made. The steps are easy to follow and the results give you a delicious airy sponge that you are proud of. You can put a simple glaze over it, dust with confectioner’s sugar, you can slice in half and fill with fresh whip cream and berries, or use a fruit filling or top with some vanilla ice cream and dusted with cinnamon sugar. No matter which way you decide to dress it up, you will be proud to serve this marvelous cake to share with those you love.
Ingredients
Adjust Servings
Instructions
- Preheat oven to 325* F. Generously grease and lightly flour a bundt or tube pan. If you dont have these pans, you can use a 9 in cake round.
- Heat the maple syrup to the boiling point and remove from stove.
- In a stand mixer, place the egg whites and whip until stiff peaks, and it is shiny and glossy.
- Slowly pour the maple syrup in with the egg whites while mixer is on the med speed. Pour it in over the course of a minute so not to deflate the egg whites.
- Mix all the dry ingredients in a bowl and sift them 3 to 4 times.
- Mix the egg yolks and vanilla together and beat with whisk until foamy.
- Fold the egg yolk mixture into the egg white mixture slowly with a spatula.
- Once all the yolks are incorporated, slowly add the dry ingredients by dusting the top of the mixture with a small amount and fold in with a spatula. Continue until all is incorporated completely.
- Pour batter into your baking pan and place in the oven that was preheated to 325* F. Bake for 50 minutes. Remove from oven and place on a wire rack inverted to cool.
- Once cool you can add a glaze or filling or enjoy it simply as it is.