Bookspiration · Food & Cooking

Bookspiration: Chocolate Maple Roll Cake

I was thinking more about A Tale for the Time Being, and how it takes place with Ruth in Canada, and Nao in her diary in Japan. I decided to make some sort of recipe that combined something common in Japan with something common in Canada, and after a few sad experiments with my takoyaki maker I had to give up for a night. However, that was yesterday, and this is today. I thought some more about my fusion experiment, and decided I should make a roll cake!

The first time I ever had a roll cake was in Japan, and I loved how light and subtly sweet it was. So today I asked myself, “What if I made a roll cake that had the airy, softly sweet elements that the ones I tried in Japan had, and somehow incorporated maple into it?” I did a little research, and came up with a recipe that created a lovely cake. I hope you like it!

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Chocolate Maple Roll Cake

Ingredients:

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Chocolate Sponge:

butter, for greasing

3 eggs

1/2 cup sugar

1/2 cup all-purpose flour

1/4 cup cocoa

sugar, for sprinkling

rose from your hot husband (optional)

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Maple Cocoa Whip

1 1/2 cups heavy whipping cream

1 Tbs cocoa

4 Tbs maple syrup

Directions:

IMG_03701. Preheat the oven to 400 degrees, and grease and line a cookie sheet or jelly roll pan with parchment paper. Use an electric whisk to whisk together the eggs and sugar until thick.

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2. Sift together the flour and cocoa in a separate bowl before folding a little at a time into the whisked egg and sugar mixture.

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3. Once everything had been evenly incorporated, pour into your prepared pan and bake for 8-10 minutes, until cake springs back when lightly touched. (Be extra careful here–I got a bit distracted and cooked mine slightly too long!)

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4. Once the cake is finished baking, wring a clean dish towel in hot water and spread it on your workspace. Line the towel with wax paper or parchment paper (though wax is probably better! I used parchment and the cake stuck to it a bit). Sprinkle a little sugar along the paper, and then flip your sponge on top. Carefully peel back the parchment that was on the bottom.

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5. Cut off the edges of the cake.

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7. Carefully roll up the cake, “hamburger” style, and set aside with the seam facing down.

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8. Next it’s time to make some fabulous whipped cream! I was so pleased with how mine turned out. Pour the heavy whipping cream into a bowl and add the cocoa. Whip until fluffy peaks start to form and the cream gains a whipped consistency.

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9. Next, fold in the maple syrup. Try your best to resist sticking your face in the bowl once everything has been mixed together because the whip. will be. YUMMY.

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10. Carefully unroll the cake and spread ample amounts of the maple cocoa whip inside, leaving a little space at the edges so it doesn’t ooze out too much.

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11. Re-roll the cake, and add more of the maple cocoa whip on the outside.

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12. Drizzle a little bit of maple syrup on top.

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13. Sift a little cocoa powder on for a final touch (I got a little carried away on one end, but who’s going to complain about extra cocoa!?).

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14. And enjoy! My cake was cooked just the teeniest bit too long, so it wasn’t quite as spongy and light as I would have liked, but my maple cocoa whip cream was so heavenly that I didn’t mind at all. Let me know if you try the recipe and how it turns out! πŸ™‚

xx

5 thoughts on “Bookspiration: Chocolate Maple Roll Cake

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