Maple Snow Cake

Light and absolutely delicious, the maple snow cake is sure to please all your guests this fall.

Ingredients

CAKE

  • 1 1/2 cups pure maple syrup (ideally dark for its more robust taste)
  • 10 egg whites at room temperature
  • 1 pinch of cream of tartar
  • 2 tsp cornstarch
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract

MAPLE ICING

 

Preparation

CAKE

  1. Preheat oven to 450°F (230°C).
  2. Line a 9-inch (23 cm) square cake pan with parchment paper, leaving a 2-inch (5 cm) overhang. Do not butter the pan, as this will prevent the cake from rising. Set aside.
  3. In a heavy-bottomed saucepan, pour the maple syrup and bring to a boil without stirring until a candy thermometer reads 115°C (240°F).
    TIP: To prevent it from foaming excessively and overflowing, place a wooden spoon in the pan.
  4. In a bowl, using an electric mixer, beat the egg whites with the cream of tartar until stiff, adding the hot maple syrup in a thin stream while continuing to whisk quickly.
  5. Dilute the cornstarch in the vinegar, add the vanilla and incorporate into the maple egg white mixture. Whisk for 1 minute. Turn off the oven.
  6. Pour this mixture into the mold and bake overnight without opening the oven door (it is essential to follow this instruction, otherwise the cake will not rise). Unmold.

MAPLE ICING

  1. In a bowl, using an electric mixer, beat all ingredients until stiff peaks form.
  2. Top the cake with the maple frosting and refrigerate for at least 2 hours before serving.
  3. To finish, decorate with granulated maple sugar or grated sugar loaf for a more rustic look.