Makes one small tube cake (small angel-food tube pan with base measurement of 15cm across the base and 18cm across the top)
4 egg yolks
60ml maple syrup *
40ml canola oil
30ml milk, slightly warmed to room temperature
70g cake flour
1/2 teaspoon baking powder
4 egg whites
1/8 teaspoon salt
60g caster sugar
* Use the real maple syrup, NOT maple-flavoured syrup!
1. Preheat oven to 160°C. Prepare a small angel-food tube pan but do not grease or line the pan. Sift cake flour and baking powder together three times and set aside.
2. Beat egg yolks and maple syrup with a balloon whisk until combined, add oil and milk, beat well to combine.
3. Beat egg whites and salt until soft peaks. Gradually add 60g sugar, spoonful by spoonful, and continue beating. Beat until the meringue is glossy and just reach the stiff peaks stage.
4. Sift flour mixture over the maple mixture, in a few small batches, and whisk lightly in until combined after every addition.
5. Scoop 1/3 of the meringue into the maple mixture and fold in with a metal spoon. When combined, scoop half the remaining meringue into the maple mixture and fold in. Repeat with the remaining meringue, until thoroughly combined.
6. Pour the cake batter into the tube pan and give the pan a light tap on the kitchen bench to get rid of any large bubbles in the batter.
7. Bake for about 30 minutes, or until cooked. Remove from oven and tap the pan again. Immediately turn the pan upside-down (use cups or drinking glasses to elevate the pan if necessary) and let cool completely this way.
8. When the cake is cold, remove from the pan. Cut and serve.
Taste: Airy, light and soft chiffon cake with a subtle maple flavour
Consume: Best within 2-3 days
Storage: Store in airtight container in the refrigerator
Recipe Reference(s): ‘楓糖戚風蛋糕’ recipe by 曾美子