Ingredients
- 4 eggs
- 120ml warm Quebec maple syrup
- 120g cake flour
- 30g melted butter
- 1 pinch salt
Method
- Whip eggs and warm maple syrup in a stand mixer on high speed for 10 minutes until tripled in volume.
- Gently fold in the sifted cake flour and salt in three batches to keep the aeration.
- Fold in the melted butter, then pour the batter into a lined cake pan.
- Bake at 165°C (330°F) for 25 minutes until springy to the touch.
Conversion and rationale
Original sweetener (classic version): 120g white sugar
Conversion used: Replaced 120g sugar with 120ml warm maple syrup. No liquid reduction is needed as the whipping process stabilizes the egg foam. Baked at 165°C (down from 180°C).
Why Quebec maple syrup: The natural humectant properties of maple syrup yield an incredibly moist sponge cake with a delicate, golden-hued crumb.
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 →