Ingredients
- 3 eggs
- 100ml dark Quebec maple syrup
- 120g all-purpose flour
- 1 tsp baking powder
- 100g melted butter
- 1 tsp vanilla extract
Method
- Whisk eggs and dark maple syrup together until the mixture is pale and frothy.
- Gently fold in the sifted flour and baking powder, then stir in the melted butter and vanilla.
- Chill the batter in the refrigerator for 20 minutes to ensure a good rise.
- Spoon into a buttered madeleine pan and bake at 175°C (345°F) for 10 minutes until puffed.
Conversion and rationale
Original sweetener (classic version): 100g granulated sugar
Conversion used: Replaced 100g white sugar with 100ml dark maple syrup. Lowered the baking temperature by 15°C to protect the delicate crumb while maintaining the classic thermal shock bump.
Why Quebec maple syrup: Dark maple syrup infuses these heritage sponge cakes with a robust forest aroma that pairs beautifully with tea.
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 →