Ingredients
- 4 large eggs, separated
- 150 ml Québec maple syrup
- 120 g cake flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 30 g melted butter
- 150 ml heavy cream
- 45 ml Québec maple syrup for the filling
Method
- Heat the oven to 165°C and line two 20 cm cake pans.
- Beat the egg yolks with 100 ml maple syrup and vanilla until pale; fold in the flour and salt, then the melted butter.
- Beat the egg whites to soft peaks, gradually add the remaining 50 ml maple syrup, and fold the meringue into the batter.
- Divide between the pans and bake for 18–22 minutes; cool completely.
- Whip the cream with 45 ml maple syrup, spread between the layers, and assemble.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar in the sponge and 45 g sugar in the cream
Conversion used: Replace the sponge sugar with 150 ml maple syrup and the filling sugar with 45 ml maple syrup; reduce no liquid because the classic sponge contains none, and bake 15°C below the classic 180°C setting.
Why Quebec maple syrup: Maple syrup can sweeten both the aerated sponge and its cream filling while contributing a subtle caramel aroma. The light texture comes from whipped eggs rather than extra chemical leavening.
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 →