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Maple Sponge Cake


1 cup Maple syrup
1 cup Flour
6 each Eggs
1 teaspoon Vanilla (optional)

Yield: 10 servings

Separate eggs. Put whites in large bowl, yolks in medium bowl. Sift flour several times, put in small bowl. Beat egg whites until stiff, but not dry. Set aside. Beat yolks until light, add syrup (and vanilla if desired). Beat again to mix well. Pour yolk syrup mixture into whites and fold gently with wire whip until blended. Gradually add flour 1 tablespoon at a time while folding mixture. 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). Bake at 325x for about 1 hr. Cool on rack, then remove cake from pan. This cake is especially good with no frosting but berries and whipped cream.




STACKS, The Art of Vertical Food

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