Maple Sugar Roll Cake

Today is father's day. But hubby is way for his work. I made an early Father's day cake for him yesterday - Maple Sugar Roll Cake. I added some crushed walnuts in the cream to give some crunch to it.
Hubby always prefer to have simple soft sponge with smooth creamy filling. So I thought this should be something pretty good, other than his all time favourite, vanilla Swiss roll with butter cream filling. This recipe yields very soft sponge, so soft that I couldn't make the slices 'sit' up before I chill it in the fridge. I told Happy Flour I would wanna make this Maple Sugar roll cake after seeing her beautiful Swiss roll, somewhere last week. Hope she has time to try it out after I post this. :-)
Egg 4
Egg Yolk 1
Sugar 102g
Violet Flour/ Top Flour 65g
Fresh Cream (Dairy) 18g
Maple Sugar (b) 7g
Cream Filling:
Dairy whipping Cream 200g
Maple Sugar 15g (can use maple syrup)
1. Beat eggs, sugar and maple sugar(a) over hot water till the sugar dissolved. Move away from heat and continue beating to reach ribbon stage.
2. Sift in flour and fold in gently. Add in maple sugar(b) and blend well, followed by cream. Mix in very carefully in order not to break too much air in the batter.
3.Pour batter into a lined Swiss roll tray (28cm x 28cm) and bake in 180'c pre heated oven for 14 minutes.
4. When cake is cooked. Remove from the baking tray and let it cool on wire rack.
5. Whip up cream and the maple sugar and spread on the cake. You may sprinkle some crushed walnuts on the cream and roll the cake up. Chill the cake for at least 20 minutes before served.


Happy Flour said…
This is a great roll. Thanks for sharing. :)
Cosy Bake said…
You are most welcome Happy Flour!
Kitchen Corner said…
You have very nice cake roll!
Cosy Bake said…
Thanks Kitchen Corner! However, the skin tear a little when rolling up... :(
hanushi said…
Hi Honeyboy,

Just curious, what is the difference between Fresh cream (Dairy) and Dairy whipping cream? Thought they are the same, nope?
Cosy Bake said…

Ok, fresh cream also known as double cream and it has no added stabilizer in it. At the same time double cream has higher fat content than dairy whipping cream therefore it can 'stand' on it'w own even without the help of stabilizer. and the tast is more creamy.

Our local dairy whipping cream are normally comes in a big packet and can last for few months keeping in the fridge. And They give very good body after whipping. So it's better and easier to do decorating when comes to icing cakes. However, if you are someone who prefer the fresh stuff, you should go for the double cream. Which i always do.

HOpe my explainations help. In most european countries or JApan, they don't normally use the one with additive. Cause they have plenty of natural and fresh supplies!

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