Maple Yule Log

This holiday tradition is even more Canadian with the addition of pure Ontario maple syrup. Spread maple syrup-flavoured whipped cream on the maple sheet cake and roll up. This can be made up to 3 weeks ahead, assembled and frozen.

Preparation time

30 minutes

Ready in

42 minutes

Baking Time: 12 minutes

Makes

Serves 10 to 12

Cook Mode

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Ingredients

Cake:

  • 1 cup (250 mL) all-purpose or cake-and-pastry flour
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 4 large Ontario Eggs
  • 1/4 cup (50 mL) Ontario Maple Syrup
  • 1 cup (250 mL) brown sugar, not packed
  • Icing sugar

Filling:

  • 1 cup (250 mL) 35% Ontario Whipping Cream
  • 2 to 3 tbsp (25 to 45 mL) Ontario Maple Syrup

Topping:

  • 1-1/2 cups (375 mL) 35% Ontario Whipping Cream
  • 1/4 cup (50 mL) Ontario Maple Syrup

Garnishes: Cocoa, shaved chocolate and whole cranberries.

 

Instructions

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.

Nutritional Information

1 Serving (When recipe serves 12):

  • Protein: 4 grams
  • Fat: 19 grams
  • Carbohydrate: 40 grams
  • Calories: 342
  • Fibre: 0 grams
  • Sodium: 120 mg

Recipe tags

Dessert

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