Maple Syrup Cake

1. 1

   Beat the eggs into a bowl and whisk lightly.

2. 2

   Warm the bowl over a hot water bath, add the maple syrup, and mix.

3. 3

   Whip until the batter is thick enough to form ribbons.

4. 4

   Then, whip on low speed until smooth.

5. 5

   Combine the * ingredients and sift into the bowl.

6. 6

   Mix lightly in cutting motion until the powder is mixed into the batter.

7. 7

   Add the vegetable oil and mix until glossy.

8. 8

   Pour into a cake tin lined with parchment paper.

9. 9

   Get rid of any excess air.

10. 10

    Bake in a 170C preheated oven for 20 minutes.

11. 11

    Cover the cake with aluminum foil if it seems to burn.

12. 12

    When baked, immediately remove from the tin, and peel off the parchment paper to cool.

13. 13

    The cake will shrink slightly once it's cooled down.

14. 14

    Here's how it turns out if you don't use baking powder.

15. 15

    Once cooled, cover with plastic wrap or keep in a plastic bag to prevent drying.

16. 16

    If you like it fluffy, keep in room temperature.

17. 17

    If you like it moist, chill in the fridge before serving.

18. 18

    Serve with more syrup if you'd like.

19. 19

    Here's the maple syrup that I used.

20. 20

    This is how the cake will turn out if you add baking powder.

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