Light and Fluffy Maple Pound Cake (No Butter)
Light and Fluffy Maple Pound Cake (No Butter)
How to Make a Butter-Free Maple Pound Cake :: No-Butter Baking
This recipe features a pound cake made with meringue and oil instead of butter, resulting in a lighter and more delicate texture. The addition of maple syrup imparts a familiar yet uniquely comforting flavor. Enjoy this airy and moist maple pound cake that’s perfect for a delightful treat!
Base Ingredients- 2 Egg Yolks
- 50g Maple Syrup
- 50g Grapeseed Oil (or other vegetable oil)
- 20g Yogurt (or 12-15g Milk)
Cooking Instructions
Step 1
In a bowl, lightly whisk the egg yolks until smooth. Add the maple syrup and mix well until combined, ensuring no lumps remain. Then, incorporate the grapeseed oil and yogurt, whisking until the mixture is emulsified and smooth. (Tip: If you don’t have yogurt, about 12-15g of milk can be used as a substitute for a similar consistency.)
Step 2
In a separate, clean bowl, whip the cold egg whites. Gradually add the sugar in three stages while whipping, until firm peaks form that slightly curl at the tip. Be careful not to over-whip into stiff, dry peaks, as this can make the batter difficult to incorporate.
Step 3
Add half of the cake flour (60g) to the yolk mixture and gently fold it in with a spatula until just combined. Then, add half of the meringue and carefully fold it into the yolk mixture, trying not to deflate the air. Add the remaining cake flour and mix gently. Finally, add the rest of the meringue and fold everything together with large, sweeping motions, being careful to maintain the volume of the batter. Mix until just combined to avoid a tough cake.
Step 4
Pour the finished batter into a prepared pound cake pan lined with parchment paper. Smooth the top of the batter and sprinkle generously with oatmeal. Bake in a preheated oven at 170°C (338°F) for approximately 30 minutes, or until golden brown and a skewer inserted into the center comes out clean. Enjoy your delicious maple pound cake!
