Maple Sponge Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Every time I bake this maple sponge cake, my kitchen fills with the most wonderful aroma, and honestly, it's become one of my go to recipes because it's so quick and easy. The beauty of this cake is that you can have it ready in under an hour from start to finish, which makes it perfect for weeknight baking or when unexpected guests drop by. I love using pure Canadian maple syrup because it brings such a rich, natural sweetness to every bite, and unlike refined sugars, it actually contains minerals like manganese and zinc that your body appreciates. The whole process is wonderfully straightforward, nothing fancy or complicated, just simple ingredients mixed together to create something truly special that tastes homemade in the very best way.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 100unsalted butter, softened
- 2large eggs
- 120 mlpure canadian maple syrup(Grade A, dark amber)
- 100 mlunsalted milk
- 5 gbaking powder
- 5 gsalt
- 50unsalted almonds(chopped)
- 20 gconfectioners' sugar
- 50 gmaple syrup glaze(for finishing)
- 50butter, softened(for brushing)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 23cm (9-inch) round cake pan.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a large bowl, whisk together the butter, eggs, and maple syrup until light and fluffy.
Tip: Don't overmix.
- 4
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 5
Add the milk and whisk until the batter is smooth.
- 6
Fold in the chopped almonds.
- 7
Pour the batter into the prepared cake pan and smooth the top.
- 8
Brush the top of the cake with the softened butter and sprinkle with confectioners' sugar.
- 9
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Let cool in the pan for 5 minutes.
- 10
Transfer the cake to a wire rack to cool completely.
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