Preparation: 30 min. Baking: 12 min. Serves: 10 to 12.
Ingredients:
Cake:
250 ml (1 cup)all-purpose or cake-and- pastry flour
5 ml (1 tsp) baking powder
1 ml ( 1/4 tsp) salt
4 eggs
50 ml ( 1/4 cup) maple syrup
250 ml (1 cup) brown sugar, not packed
Icing sugar
Filling:
250 ml( 1 cup) whipping cream
25 to 45 ml (2 to 3 tbsp) maple syrup
Topping:
375 ml ( 1-1/2 cups) whipping cream
50 ml (1/4 cup) maple syrup
Garnishes:
Cocoa, shaved chocolate and whole cranberries
Preparation:
Line a 45 by 29 cm (17 by 11 inch) rimmed baking sheet with parchment. Spray it with no- stick vegetable spray and set aside.
In a small bowl, whisk together the flour, baking powder and salt to blend well.
In a large bowl, beat the eggs and maple syrup using an electric mixer until is slightly thickened. Gradually add the brown sugar, beating until thick.
Sift the flour mixture over the egg mixture in three additions. Spread evenly in the pan and bake in a 200C (400F) oven for 10 to 12 minutes or until light brown and firm to the touch.
For the filling, whip the cream with the maple syrup in a chilled medium bowl until firm peaks form. Unroll the cake and spread filling evenly over the surface. Roll up the cake again, using towel to help. (Cake can be wrapped and frozen at this point if desired, or frozen after adding the whipped cream topping.
For the topping and garnishes, whip the cream with the maple syrup in a chilled medium bowl until firm peaks form. Completely cover the top, sides, and both ends of rolled cake with the cream. With a fork, make tree bark marks on the surface, then dust with cocoa if you're using it.
Cover the cake and refrigerate or wrap it we'll and freeze until you're ready to serve it. Transfer from the freezer to refrigerator half an hour before serving. Serve with your choice of garnish.
I also made it with pomegranate. Not everybody liked it. I used pomegranate seeds outside to decorate the cake, I didn't use maple syrup in the whipping cream.
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