Ingredients
- 4 eggs
- 160 ml Quebec maple syrup
- 120 g flour
- 30 g cornstarch
- 30 g melted butter
- 1 tsp vanilla
Method
- Warm eggs and maple syrup over a bain-marie to 40°C.
- Whip off heat until tripled and ribbon stage.
- Sift flour + cornstarch, fold in gently in 3 additions.
- Fold in melted butter and vanilla.
- Pour into lined 22 cm pan, bake at 165°C for 25–28 min.
- Cool inverted on rack.
Conversion and rationale
Original sweetener (classic version): 130 g white sugar
Conversion used: 130 g sugar → 160 ml maple syrup; slightly increase flour ratio via cornstarch to compensate added moisture; oven from 180°C to 165°C.
Why Quebec maple syrup: A genoise made with maple keeps its lightness while gaining a subtle amber colour and a natural aroma that removes any need for artificial flavouring.
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 →