Beat the eggs into a bowl and whisk lightly. Warm the bowl over a hot water bath, add the maple syrup, and mix.
Whip until the batter is thick enough to form ribbons. Then, whip on low speed until smooth.
Combine the ＊ ingredients and sift into the bowl. Mix lightly in cutting motion until the powder is mixed into the batter. Add the vegetable oil and mix until glossy.
Pour into a cake tin lined with parchment paper. Get rid of any excess air. Bake in a 170℃ preheated oven for 20 minutes. Cover the cake with aluminum foil if it seems to burn.
When baked, immediately remove from the tin, and peel off the parchment paper to cool. The cake will shrink slightly once it's cooled down. Here's how it turns out if you don't use baking powder.
Once cooled, cover with plastic wrap or keep in a plastic bag to prevent drying. If you like it fluffy, keep in room temperature. If you like it moist, chill in the fridge before serving. Serve with more syrup if you'd like.
Here's the maple syrup that I used.
This is how the cake will turn out if you add baking powder.
Story Behind this Recipe
I got some maple syrup as a gift. I wanted to bake a cake that makes the best of it. This was originally a recipe without any baking powder, but I made a variation using baking powder as well, since the cake shrinks once it cools.
When whipping the egg, make sure to warm to about 40℃ over a hot water bath. For best results, combine the powdered ingredients well before sifting.