Maple Syrup Sponge Cake

4oz vegan butter eg Vitalite 3oz Billingtons light muscovado sugar 1tbsp Maple syrup Pure grade 100ml unsweetened soy milk 6oz self raising flour Pre heat the oven to Gas Mark 5 Cream the butter and sugar together in a mixing bowl Add the maple syrup and mix Add the soy milk and mix. Put whites in large bowl yolks in medium bowl.


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Beat egg whites until stiff but not dry.

Maple syrup sponge cake. Sift flour several times put in small bowl. 175g self raising flour sifted 125g softened butter 2 medium free range eggs 100g caster sugar 75g soft dark brown sugar 2tbsp semi skimmed or whole milk 4tbsp of maple syrup 12 cupcake. Beat again to mix well.

1 cup maple syrup 6 eggs 1 cup flour 1 tsp. Bake for 1-112 hours until well risen golden and springy to the touch. Bake for 35 40 minutes until the sponge comes away from the sides of the tin and a skewer comes out dry when pushed in to the sponge.

Add in the maple syrup and stir slowly Lightly beat the eggs and mix into the bowl Pour the cake batter into the loaf tin evenly. Whip the cream until it just holds its shape and then fold in the maple syrup. Beat yolks until light add syrup and vanilla if desired.

Spoon the mixture into the prepared cake tin and level the surface. SIMPLE MAPLE SPONGE CAKE. Allow to cool slightly then turn the cake out onto a wire rack peel off the lining paper and leave to cool completely.

Maple Syrup Sponge Cake.


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