A little bit of sweetness never hurts, especially when it’s made with maple syrup. This cake is so light it feels like you’re eating a cloud!
Prep Time: 20 minutes
Baking Time: 50 minutes at 350°F (180°C)
Difficulty : easy
For : a 9.5 in. (24 cm) diameter mold
In a bowl, combine flour, baking powder and salt. Set aside.
Place egg whites in a large bowl. Set aside.
In a saucepan, bring maple syrup to a boil. Cook over high heat without stirring until a thermometer reads 250°F (120°C), about 10 minutes.
Whip egg whites with electric mixer on medium speed until soft peaks form. With the mixer still running, drizzle the hot syrup over the whites, avoiding the beaters. Increase speed and beat continuously until meringue forms stiff peaks.
Preheat oven to 350°F (180°C).
In the bowl of a food processor, whip the egg yolks with the heavy whipping cream and vanilla extract. Add the dry ingredients and whip again until the mixture is smooth.
Stir a quarter of the meringue into the dough, gently stirring with a spatula. The dough will loosen up.
Then gently fold in the rest of the meringue, still using a spatula.
Spread batter in a 9.5-inch (24 cm) diameter cake pan.
Bake for 50 minutes or until a knife tip comes out dry.
When removed from the oven, allow the cake to cool completely, then remove from the pan if desired.
Just before serving, sprinkle with powdered sugar and drizzle with maple syrup if you feel like it!
The cake can be kept for 3 days under a bell jar.
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