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Maple Sponge Cake

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Submitted by lynnie2

YIELD

10 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML MAPLE SYRUP
1 237
6 6
LARGE LARGE EGGS
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 173 16% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 45mg 2%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 0%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Sodium
 

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