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Sublime Maple Cake
Sublime Maple Cake
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Sublime Maple Cake

5 stars (120) Rate this recipe
Preparation
40 MIN
Cooking
30 MIN
Servings
10
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Ingredients

Cake

Maple buttercream

Preparation

Cake

  1. With the rack in the middle position, preheat the oven to 180°C (350°F). Line a 30 x 43-cm (12 x 17-inch) baking sheet with parchment paper, allowing the paper to hang over the ends. Generously butter the paper and unlined sides.
  2. In a bowl, combine the flour, baking powder and salt. Set aside.
  3. In another bowl and using an electric mixer, cream the butter with the sugar and vanilla. Add the egg whites and beat until just incorporated. With the mixer on low, add the dry ingredients, alternating with the milk.
  4. Spread the batter evenly over the baking sheet. Bake until a toothpick inserted in the centre comes out clean, about 20 minutes. Let cool partially and unmould onto a cooling rack. Cover with a clean tea towel and let cool completely.

Maple buttercream

  1. Meanwhile, in a saucepan, bring the maple syrup, cream and corn syrup to a boil. Simmer until a candy thermometer reads 117°C (242°F), 5 to 10 minutes.
  2. While beating with an electric mixer on medium, pour the hot syrup in a thin stream onto the egg yolks, taking care not to pour it on the beaters. Beat until completely cooled, about 15 minutes.
  3. Add the butter, 1 or 2 pieces at a time, beating until the buttercream is very thick (see note, above). Pause several times to scrape the bottom of the bowl with a spatula.

Assembly

  1. Trim the edges of the cake so they are straight and even. Trim the top if bulging. Cut the cake into 4 rectangles.
  2. Ice each layer with 125 ml (1/2 cup) buttercream, stacking the layers as you go. Ice the assembled cake.

Comments

  1. Amazing!!

  2. Long but worth it! I used Ricardo's génoise recipe from his maple raspberry roll instead. I just love that recipe to bits. For the buttercream step, please use a large pot as it really bubbles and froths. It took quite a bit of time to reach 117 celsius. This buttercream is impossible to make without a thermometer. There is no visual aid to help you know when to stop heating. I only used 3 layers as I did not have enough buttercream for the 4th. I guess I layed it on thicker? Best buttercream I've ever had.

  3. Excellent!

  4. This cake is amazing! Thank you for sharing so we can enjoy it. Easy to make but tastes like you spent hours. I had maple flakes on hand and sprinkled them on top of the frosted cake.

  5. It's heavenly delicious !

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.