Maple Mousse Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A light and airy dessert featuring the rich flavors of maple syrup.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 3eggs
- 120 gunsalted butter, softened
- 80 mlmaple syrup
- 120 mlheavy cream
- 6 gsalt
- 1 mLpure vanilla extract
- 50 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20cm (8in) round cake pan.
Tip: Use parchment paper for easier removal.
- 2
In a medium bowl, whisk together the flour, sugar, and salt.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large mixing bowl, whip the butter until light and fluffy.
Tip: Use an electric mixer for a quick process.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the maple syrup, beginning and ending with the dry ingredients.
Tip: Make sure to scrape down the sides of the bowl for an even mixture.
- 5
In a separate bowl, whip the heavy cream until stiff peaks form.
Tip: Be careful not to overmix, as this can cause the cream to collapse.
- 6
Fold the whipped cream into the cake batter until well combined.
Tip: Use a spatula to gently fold the ingredients together.
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure to fill the cake pan evenly for an even bake.
- 8
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Check the cake frequently to avoid overcooking.
- 9
Allow the cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Tip: Be patient, as this step is crucial for a smooth mousse texture.
- 10
Once the cake is completely cool, whip the softened butter with confectioner's sugar until light and fluffy.
Tip: Add the pure vanilla extract for an extra boost of flavor.
- 11
Spoon the whipped butter mixture over the cooled cake.
Tip: Use a piping bag for a decorative touch, if desired.
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