Ingredients
- 200 ml Quebec maple syrup (amber, rich)
- 210 g cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 80 ml vegetable oil
- 5 egg yolks
- 60 ml water
- 1 tsp vanilla extract
- 7 egg whites
- 1/2 tsp cream of tartar
Method
- Preheat oven to 310 °F (155 °C). Have an ungreased 10-inch tube pan ready.
- Sift flour, baking powder and salt. Make a well; add oil, yolks, maple syrup, water and vanilla. Beat until smooth.
- In a separate bowl, whip egg whites with cream of tartar to stiff peaks.
- Fold whites into batter in three additions, gently preserving volume.
- Pour into tube pan. Bake 50–55 min until top springs back. Invert pan and cool completely before removing.
- Serve plain or drizzle with a light maple glaze (maple syrup reduced by half).
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar (divided between batter and whites)
Conversion used: 200 g sugar → 200 ml maple syrup added entirely to yolk batter; whites whipped without sugar (cream of tartar stabilises); water reduced from 120 ml to 60 ml; oven −15 °F.
Why Quebec maple syrup: Maple gives the chiffon a golden hue and nuanced sweetness that enhances its famously light texture. A Québec artisan product replaces industrial sugar, with lower glycemic index and natural minerals.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →