Maple Yule Log Recipe 45

Steps:

• Directions: 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 400F (200C) oven for 10 to 12 minutes or until light brown and firm to touch. Sift about 2 Tbsp. (30 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.

Steps:

• Preheat oven to 400 degrees. Make the cakes: Line two 9-by-13-inch rimmed baking sheets with parchment paper, and lightly coat with spray. Beat egg yolks with a mixer on high speed until pale yellow and thick, 4 to 5 minutes. Transfer to a medium bowl.
• Beat egg whites in a clean mixer bowl on medium speed until soft peaks form, 1 to 2 minutes. Raise speed to medium-high; slowly add sugar, beating until stiff peaks form. Transfer mixture to a large bowl.
• Fold yolks into egg-white mixture using a rubber spatula, being careful not to deflate whites. Sift cocoa and flour over top; gently fold to combine. Pour into prepared sheets, and gently smooth tops using an offset spatula.
• Bake until cakes spring back when touched, 9 to 10 minutes. Meanwhile, line 2 wire racks with parchment paper, and lightly coat with spray. Remove cakes from oven, and immediately turn out each onto a prepared rack. Peel parchment from cakes. Let stand until cooled completely.
• Assemble the cakes: Place 2 clean kitchen towels on work surface, and transfer each cake (with parchment) to a towel. Divide caramel cream evenly between cakes. Spread, using an offset spatula, leaving 1/2-inch border around edges.
• Tightly roll 1 cake into a log, starting with a short end, removing parchment as you work. Tightly wrap log in kitchen towel. Repeat with remaining cake. Transfer wrapped logs, seam side down, to a baking sheet, and refrigerate until firm, at least 2 hours or up to 2 days.
• Unwrap each log. Lightly dust work surface with cornstarch or confectioners' sugar. Roll out half the fondant to 1/4-inch thickness. Place an 8-by-12-inch food-safe wood-grain texture mat on fondant, and press hard, using a rolling pin, to make an indentation. Gently remove mat, and generously rub fondant with cocoa. Brush off excess cocoa.
• Drape 1 cake log with fondant sheet. Shape fondant to fit log using your hands, and trim ends and cut away excess with a paring knife or a pizza cutter. Transfer to a serving platter. Repeat with remaining fondant, cocoa, and cake log. Serve with sugared white pine needles and milk-chocolate pinecones if desired.