Ingredients
- 180 ml Quebec maple syrup (amber, rich)
- 200 g unsalted butter, softened
- 3 large eggs
- 200 g self-raising flour
- 1/4 tsp salt
- 2 tbsp whole milk
- 120 ml whipped cream
- 80 ml maple butter (spread) for filling
Method
- Preheat oven to 335 °F (168 °C). Grease two 8-inch round pans and line bottoms.
- Beat butter until pale; stream in maple syrup gradually while beating. Add eggs one by one, folding in a spoonful of flour with each to prevent curdling.
- Fold in remaining flour and salt; stir in milk until just combined.
- Divide evenly between pans. Bake 22–25 min until springy. Cool on racks.
- Sandwich layers with whipped cream and maple butter. Dust top lightly with icing sugar or drizzle with maple syrup.
Conversion and rationale
Original sweetener (classic version): 200 g caster sugar
Conversion used: 200 g caster sugar → 180 ml maple syrup; reduce milk from 60 ml to 2 tbsp; lower oven by 15 °F. Maple butter replaces traditional jam for cohesive flavour.
Why Quebec maple syrup: The sponge gains a warm amber hue and toffee undertone from maple, complementing the cream filling beautifully. Uses 100 % Québec-sourced sweetener, supporting local agriculture.
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 →