The following is an excerpt from Maple Sugar by Tim Herd (Storey, 2011). The excerpt is from Chapter 7: Maple Delights.
Maple Sponge Cake
Yield: 1 cake
3/4 cup maple syrup
1/2 teaspoon vanilla
1 cup sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1. Preheat oven to 325°F (165°C).
2. Separate egg whites from egg yolks. In a large bowl, beat egg whites until stiff but not dry. Set aside.
3. In a small bowl, beat yolks until light and fluffy. Fold the syrup, vanilla, flour, baking powder, and salt into egg yolks. Gently fold yolk mixture into egg whites.
4. Pour batter into a greased, lightly floured 10-inch tube pan and bake for 50 minutes.
Excerpted from Maple Sugar (c) by Tim Herd, used with permission from Storey Publishing.
For more maple recipes, read the article, “Cooking and Baking with Maple, An All-Natural Sweetener.”