For this light maple cake, you will need to use a universal measuring cup
For the cake:
6 eggs
1 and a quarter cups of sugar
2 sachets of vanilla sugar
Half a cup of oil
1 cup of orange juice
2 tablespoons of maple
2 and a half cups of puffed flour
For decoration:
Roughly chopped almonds or walnuts
For the cover:
Microwaved maple
Preparation:
Preheat the oven to 160 degrees
Using a mixer with the whisk attachment, beat the whole eggs with the vanilla sugar and sugar until very stiff peaks form.
Reduce the mixer speed and add:
Add oil, orange juice and maple syrup and stir slowly.
Finally, add the flour, but be careful: stir only until it's incorporated, then immediately stop the mixer and finish mixing by hand to avoid deflating the batter. This will ensure a very airy cake.
Grease a mold. .
Pour the batter over the top and sprinkle with walnuts/almonds.
Bake until a toothpick inserted into the center comes out dry; there's no exact time... everyone knows their oven 🙂
Remove the cake and while it's still warm, pour over the maple syrup that we've slightly warmed in the microwave!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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