- For the cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ cup butter, at room temperature
- 1 cup sugar
- 2 large free-range eggs, separated
- ½ cup milk
- For the icing:
- ¼ cup butter
- ½ cup of maple sugar, or loosely packed brown sugar
- 2 TBS milk
- 1 cup of icing sugar
- Preheat the oven to 350*F. Butter an 8-inch square baking tin and line with baking paper. Set aside.
- Beat the egg WHITES until stiff and set aside.
- Sift the flour, baking powder, and cinnamon into a bowl. Set aside.
- Cream together the butter and sugar until light and fluffy. Beat in the egg YOLKS one at a time.
- Beat in the flour mixture along with the milk making alternate additions. (3 dry and two wet)
- Mix well together.
- Fold in the egg whites.
- Spread the batter in the prepared baking tin.
- Bake in the heated oven for 30 to 35 minutes, until the top bounces back when lightly touched and a toothpick inserted in the centre comes out clean. The cake should also have begun to pull away from the sides a bit.
- Remove from the oven. Cool in the pan for five minutes then lift out onto a wire rack to finish cooling completely.
- Place the butter for the icing in a saucepan and melt over low heat.
- Add the maple sugar and heat gently over low heat for 2 minutes, until the sugar has melted. Add the milk.
- Bring to the boil, then remove from the stove and let cool. Beat in the icing sugar and spread onto the cooled cake.
I like to sprinkle chopped toasted walnuts on top, but that is the Canadian in me liking the flavour of maple walnut.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Calories: 538