Maple Genoise
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This maple genoise has become my go to cake whenever I want something special but don't have all day to spend in the kitchen. The whole thing comes together in just an hour, and there's real Canadian maple syrup doing the heavy lifting flavor wise. I love that I've swapped in Greek yogurt, which adds protein and keeps the crumb incredibly moist without any heaviness. It's elegant enough for company but honest enough for a quiet afternoon with coffee, and honestly, it costs way less to make than you'd think.
Ella x
Ingredients
- 400 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter(softened)
- 4 egglarge eggs(room temperature)
- 120 mlpure canadian maple syrup
- 100 gplain greek yogurt
- 5 mlvanilla extract
- 10 gsalt
- 5 gbaking powder
- 150 mlunsalted milk
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- 3
In a large bowl, whisk together butter and eggs until light and fluffy. Add the maple syrup and whisk until combined.
- 4
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
- 5
Divide the batter evenly between the prepared pans and smooth the tops.
- 6
Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- 7
Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- 8
Once the cakes are completely cool, you can frost and assemble the cake as desired.
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