Ingredients
- 120 ml Quebec maple syrup (golden, delicate taste)
- 4 large eggs, room temperature
- 120 g all-purpose flour, sifted
- 30 g unsalted butter, melted and cooled
- 1/2 tsp vanilla extract
- Pinch of salt
Method
- Preheat oven to 175 °C (350 °F). Butter and line a 22 cm round cake pan with parchment.
- Combine eggs, maple syrup, salt, and vanilla in a heatproof bowl; whisk over a bain-marie until mixture reaches 40 °C and feels warm to touch.
- Remove from heat and beat with an electric mixer on high for 8–10 min until tripled in volume and ribbon stage is reached.
- Gently fold in sifted flour in two additions using a spatula, retaining as much air as possible.
- Fold in cooled melted butter quickly, then pour into prepared pan.
- Bake 25–28 min until springy and a skewer comes out clean. Cool completely in pan before unmolding.
Conversion and rationale
Original sweetener (classic version): 150 g granulated white sugar
Conversion used: Replace 150 g sugar with 120 ml golden maple syrup (lightest grade to preserve airy delicacy). Bain-marie step still achieves proper foam stabilisation; no liquid adjustment needed as eggs provide all structure. Bake at 175 °C instead of 180 °C to prevent surface darkening.
Why Quebec maple syrup: Golden maple syrup stabilises the egg foam via its natural invert sugars while imparting a subtle floral sweetness invisible in plain génoise. The result is a distinctly Quebec interpretation of a French classic that pairs beautifully with fresh summer fruit.
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 →