Maple Cloud Cake

Maple Cloud Cake, a traditional Canadian cake recipe

If I was to re-name this, it would be Maple Bonfire Cake. The icing, a simple combo of beaten egg whites and boiled maple syrup, led to a nostalgic taste of marshmallows roasted in a bonfire on a summer evening out in the countryside. Funnily enough I was never a big fan of marshmallows. Still not. But there is something of that bonfire taste/smell that I couldn’t resist. So I used a little on the cake, and kept a small container for some creative idea. Although the creative idea is still to appear in my mind.

This recipe, another out of the Canadiana Cookbook, is described as light and feathery. Although nothing, other than taste, is light about it. And ‘cloud’ normally means fluffy, or nice stiff peaked icing… No fluff here. I followed the recipe to the T, but I’m thinking the ratio of beaten egg white to maple syrup was off. Consistency is that of creme de nougat on a cold day. Delicious, yes, and at the end of the day, that’s really all that matters, doesn’t it?

Maple Cloud Cake
  • ¾ cup maple syrup
  • 4 eggs, separated
  • ½ tsp vanilla
  • 1 cup sifted all purpose flour
  • 1 tsp baking powder
  • ⅛ tsp ground coriander (optional)
  • ¼ tsp salt
  • 1¼ cups maple syrup
  • 2 egg whites
  1. Boil maple syrup for 2 minutes.
  2. Beat egg whites until stiff and set aside.
  3. Beat egg yolks and vanilla until light, then gradually pour and stir in boiled syrup.
  4. Fold egg yolk mixture gently into egg whites.
  5. Sift remaining dry ingredients and fold into egg mixture.
  6. Pour batter into an ungreased 9 inch tube pan.
  7. Bake at 325oF (163oC) for ~50 minutes.
  8. When cake is cooked, invert pan on a cake rack and let cool for 1 hour.
  9. To make icing, boil syrup until it reaches 328oF on candy thermometer.
  10. Beat egg whites until stiff, then, while still beating constantly, slowly add hot syrup.
  11. Continue beating until frosting stands in peaks or cools.
  12. Spread on top and sides of cake.


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