Maple Cream Cake Roll Recipe

This Maple Cream Cake Roll is a delightful dessert that combines the rich flavor of maple syrup with a light and fluffy cake. Perfect for special occasions or a sweet treat, this recipe is sure to impress your guests.

The recipe is straightforward and involves baking a sponge cake, spreading a creamy maple filling, and rolling it up for a beautiful presentation.

Delicious Maple Cream Cake Roll Recipe

This dessert features a soft sponge cake rolled with a sweet maple cream filling, creating a perfect balance of flavors. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup maple syrup
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon maple extract
Powdered sugar for dusting

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
Make the Cake Batter: In a mixing bowl, beat the eggs and granulated sugar until thick and pale. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when touched.
Roll the Cake: Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
Prepare the Filling: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and maple extract, continuing to whip until stiff peaks form.
Assemble the Cake Roll: Unroll the cooled cake and spread the maple cream filling evenly over the surface. Roll the cake back up without the towel and place it seam-side down on a serving platter.
Chill and Serve: Refrigerate the cake roll for at least 30 minutes before slicing. Dust with powdered sugar before serving.