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Rating: 5/5 (3 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10
Amount Per Serving
Calories 188
% Daily Value**
Total Fat 4g
6%
Saturated Fat 1g
2%
Unsaturated Fat 1g
Cholesterol 160mg
53%
Sodium 72mg
3%
Total Carbohydrate 32g
11%
Dietary Fiber 0g
1%
Sugars 14g
Protein 6g
Vitamin A  4%Vitamin C  0%
Calcium  2%Iron  4%
Potassium  2%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Maple Sponge Cake

Date Added: February 09, 2013

Ingredients:

1 Cup Maple Syrup (or to taste) (up to)
1 Cup Flour * (6 to 7)
1 Teaspoon Vanilla (optional)
6 Eggs cracked
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Directions:

1. Separate eggs.

2. Put whites in large bowl, yolks in medium bowl.

3. Sift flour several times, put in small bowl.

4. Beat egg whites until stiff, but not dry. Set aside.

5. Beat yolks until light, add syrup ( and vanilla if desired).

6. Beat again to mix well. Pour yolk syrup mixture into whites and fold gently with wire whip until blended.

7. Gradually add flour 1 tbsp. at a time while folding mixture.

8. When blended, pour in large tube pan. (It seems to come out best if this pan is lightly greased with butter and dusted with flour).

9. Bake at 325 F for about 1 hr. Cool on rack, then remove cake from pan.

10. This cake is especially good with no frosting but berries and whipped cream.

Comments on Maple Sponge Cake Recipe:

Posted by a Visitor - June 19, 2012
I was making this cake many times before, with different recipes, but it was never so tasty! Thank you for the recipe! I made it with gluten free flower, yummy!
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Dietary Notes:
This recipe is very low-sodium with 72.4mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten allergies.
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