Maple syrup chiffon cake

Overview

Maple sugar is the most unique product of Canada, the land of maple leaves. It is made by drilling holes in tall sugar maple trees to extract the juice. It is said that there is a famous maple avenue in Canada - starting from Quebec City in the east, westward along the St. Lawrence River to Niagara Falls, the 800-kilometer-long area is dotted with tens of thousands of sugar factories, large and small, with an annual output of 32,000 tons of maple sugar, accounting for more than 80% of the world's total output. Maple sugar is rich in minerals and organic acids, and has lower calories than sucrose, fructose, corn sugar, etc. However, it contains much higher calcium, magnesium and organic acids than other sugars, which can supplement a weak body with unbalanced nutrition. Maple sugar is less sweet than honey, with a sugar content of about 66% (honey has a sugar content of about 79%-81%, and sugar is as high as 99.4%). It is said that no Canadian breakfast meal is complete without maple syrup. It tastes sweet, has low calories, and is nutritious. It seems that using maple syrup instead of sugar and honey is definitely a good choice. Use maple syrup to make a chiffon cake, which is nutritious and sweet. Pair it with a pot of tea and slowly taste the flavor of autumn! Even my little ones couldn’t help but taste the green tea. Don’t miss it if you are a cake lover——

Tags

• baking
• children
• cake
• chiffon cake
• birthday
• corn oil
• egg yolk
• low gluten flour
• fine sugar
• lemon juice
• maple syrup
• milk
• protein
• salt

Ingredients

Steps

1. 1 Add maple syrup to egg yolks;

   

2. 2 Whisk in hot water until the mayonnaise is white in color and thick in texture;

   

3. 3 Remove from water, add corn oil, stir evenly;

   

4. 4 Add milk and mix well;

   

5. 5 Sift in low-gluten flour at one time;

   

6. 6 Cut and mix until smooth and low, without any particles, and cover with plastic wrap to prevent drying and skinning.

   

7. 7 Add a pinch of salt (just pinch with two fingertips) and a few drops of freshly squeezed lemon juice to the egg whites;

   

8. 8 Use an electric whisk to beat at high speed until coarse foam forms, then add fine sugar;

   

9. 9 Continue to beat until the foam is fine and add maple syrup;

   

10. 10 Turn to medium-low speed and continue to beat until 8 or 9 is distributed, that is, the foam is pulled out and has a small quivering bend, forming a meringue;

    

11. 11 Add 1/3 of the meringue into the egg yolk paste, mix evenly;

    

12. 12 Pour back into the meringue;

    

13. 13 Cut and mix evenly to form a smooth, delicate, stable and bubble-free cake batter;

    

14. 14 Pour the cake batter into the mold and make it 80% full. Tap it lightly on the countertop before putting it in the oven to release big bubbles.

    

15. 15 Preheat the oven to 180°C, put the cake in and lower it to 160°C, bake for 30-35 minutes, turn it upside down immediately after taking it out of the oven and let it cool.