Maple Sponge Cake
Yield
10 servingsPrep
20 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
maple syrup
|
|
| 1 | cup |
all-purpose flour
|
|
| 6 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
maple syrup
|
|
| 237 | ml |
all-purpose flour
|
|
| 6 | large |
eggs
|
|
| 5 | ml |
vanilla extract
optional |
|
Directions
Separate eggs.
Put whites in large bowl, yolks in medium bowl.
Sift flour several times, put in small bowl.
Beat egg whites until stiff, but not dry.
Set aside. Beat yolks until light, add syrup ( and vanilla if desired).
Beat again to mix well. Pour yolk syrup mixture into whites and fold gently with wire whip until blended.
Gradually add flour 1 tablespoon. at a time while folding mixture. When blended, pour in large tube pan.
(It seems to come out best if this pan is lightly greased with butter and dusted with flour).
Bake at 325F for about 1 hr.
Cool on rack, then remove cake from pan. This cake is especially good with no frosting but berries and whipped cream.
