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!
Chocolate Maple Roll Cake
butter, for greasing
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup cocoa
sugar, for sprinkling
rose from your hot husband (optional)
Maple Cocoa Whip
1 1/2 cups heavy whipping cream
1 Tbs cocoa
4 Tbs maple syrup
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.
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!)
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.
5. Cut off the edges of the cake.
7. Carefully roll up the cake, “hamburger” style, and set aside with the seam facing down.
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.
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.
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.
11. Re-roll the cake, and add more of the maple cocoa whip on the outside.
12. Drizzle a little bit of maple syrup on top.
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!?).
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! 🙂