Line 17- x 11-inch (45 x 29 cm) rimmed baking sheet with parchment. Spray with no-stick vegetable spray. Set aside. In small bowl, whisk together flour, baking powder and salt to blend well.
In large bowl and using electric mixer, beat eggs and maple syrup until slightly thickened. Gradually add brown sugar, beating until thick.
Sift flour mixture over egg mixture in 3 additions, folding in gently after each addition. Spread evenly in pan. Bake in 400°F (200°C) oven for 10 to 12 minutes or until light brown and firm to the touch.
Sift about 2 tbsp (25 mL) icing sugar onto clean tea towel in even layer. Invert cake and pan onto towel. Remove pan; carefully peel off paper. Roll up cake and towel together (begin at short or long edge, depending on whether you want a longer thin or shorter thick Yule log). Cool completely on rack.
Filling: In chilled medium bowl, whip cream with maple syrup until firm peaks form. Unroll cake and spread filling evenly over cake. Roll up, using towel to help. (Cake can be wrapped and frozen at this point if desired, or frozen after adding whipped cream topping.)
Topping and Garnishes: In chilled medium bowl, whip cream with maple syrup until firm peaks form. Completely cover top, sides and both ends of rolled cake with cream. With fork, make tree bark marks on surface. Dust with cocoa if using. Cover and refrigerate or wrap well and freeze until serving time. Transfer from freezer to refrigerator 1/2 hour before serving. Serve with your choice of garnishes.
Ingredients
Directions
Line 17- x 11-inch (45 x 29 cm) rimmed baking sheet with parchment. Spray with no-stick vegetable spray. Set aside. In small bowl, whisk together flour, baking powder and salt to blend well.
In large bowl and using electric mixer, beat eggs and maple syrup until slightly thickened. Gradually add brown sugar, beating until thick.
Sift flour mixture over egg mixture in 3 additions, folding in gently after each addition. Spread evenly in pan. Bake in 400°F (200°C) oven for 10 to 12 minutes or until light brown and firm to the touch.
Sift about 2 tbsp (25 mL) icing sugar onto clean tea towel in even layer. Invert cake and pan onto towel. Remove pan; carefully peel off paper. Roll up cake and towel together (begin at short or long edge, depending on whether you want a longer thin or shorter thick Yule log). Cool completely on rack.
Filling: In chilled medium bowl, whip cream with maple syrup until firm peaks form. Unroll cake and spread filling evenly over cake. Roll up, using towel to help. (Cake can be wrapped and frozen at this point if desired, or frozen after adding whipped cream topping.)
Topping and Garnishes: In chilled medium bowl, whip cream with maple syrup until firm peaks form. Completely cover top, sides and both ends of rolled cake with cream. With fork, make tree bark marks on surface. Dust with cocoa if using. Cover and refrigerate or wrap well and freeze until serving time. Transfer from freezer to refrigerator 1/2 hour before serving. Serve with your choice of garnishes.
