Maple Sponge Cake

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Servings: 10 Difficulty: Intermediate
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A light, airy cake infused with rich maple syrup flavor
Maple Sponge Cake recipe image

This Maple Sponge Cake is a classic dessert that highlights the natural sweetness and distinct flavor of real maple syrup. With a texture that is incredibly light and airy, it relies on beaten egg whites for lift, creating a delicate crumb that melts in your mouth. The recipe is simple, requiring just a few pantry staples: flour, eggs, vanilla, and of course, quality maple syrup. It’s perfect for afternoon tea, as a light dessert after a heavy meal, or even breakfast with a cup of coffee. While it stands beautifully on its own, it pairs wonderfully with fresh berries and a dollop of whipped cream. This timeless treat brings a touch of nostalgia and home-style comfort to any gathering.

Maple Sponge Cake recipe image
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Maple Sponge Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 610.5

Description

This Maple Sponge Cake is a classic dessert that highlights the natural sweetness and distinct flavor of real maple syrup. With a texture that is incredibly light and airy, it relies on beaten egg whites for lift, creating a delicate crumb that melts in your mouth. The recipe is simple, requiring just a few pantry staples: flour, eggs, vanilla, and of course, quality maple syrup. It&# 226;ÂÂs perfect for afternoon tea, as a light dessert after a heavy meal, or even breakfast with a cup of coffee. While it stands beautifully on its own, it pairs wonderfully with fresh berries and a dollop of whipped cream. This timeless treat brings a touch of nostalgia and home-style comfort to any gathering.

Ingredients

Directions

  1. Preheat oven to 325ðF (165ðC). Lightly grease a large tube pan with butter and dust with flour, tapping out excess.
  2. Separate eggs, placing whites in a large clean bowl and yolks in a medium bowl.
  3. Sift flour several times into a small bowl to ensure it is aerated and lump-free.
  4. Beat egg whites until stiff peaks form, being careful not to overbeat until dry. Set aside.
  5. Beat egg yolks until they become light in color and texture.
  6. Add maple syrup and vanilla (if using) to the beaten yolks and beat again until well combined.
  7. Pour the yolk mixture into the beaten egg whites and gently fold with a wire whisk until just blended.
  8. Gradually add the sifted flour, one tablespoon at a time, folding gently into the mixture until fully incorporated.
  9. Pour the batter into the prepared tube pan.
  10. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool completely on a wire rack before removing it from the pan.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 610.5kcal
% Daily Value *
Total Fat 17.1g27%
Saturated Fat 5.1g26%
Cholesterol 559.5mg187%
Sodium 219.7mg10%
Total Carbohydrate 88.2g30%
Dietary Fiber 2.0g8%
Sugars 42.2g
Protein 25.6g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This cake is especially good with no frosting, served plain or topped with fresh berries and whipped cream.

For best results, ensure the tube pan is lightly greased and dusted with flour to prevent sticking.

Use high-quality pure maple syrup for the best flavor profile.

Recipe adapted from Maple Dessert Recipes by Massachusetts Maple Syrup.

Keywords: maple, sponge, cake, dessert, eggs, flour, baking, vanilla, syrup, light, airy, classic, tea, breakfast, homemade, simple, traditional, fluffy, sweet, indulgent
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