​Maple Pecan Swiss Roll
Serves 6-8
 
Ingredients
Sponge Cake
  • 4 tablespoons melted butter
  • 1 cup flour
  • 1/4 cup sugar
  • 1/4 cup maple syrup
  • 4 eggs
Rum whipped cream filling
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 tablespoons vanilla
  • 2 tablespoons rum
  • 1/2 cup chopped walnuts
Directions
Cake
  1. Heat oven to 425 F°
  2. Line a baking sheet with parchment paper and grease with butter
  3. Mix eggs and sugar on medium speed until pale yellow and foamy (about 5-8 minutes)
  4. Add flour, butter, and maple syrup and mix for another two minutes
  5. Spread evenly on the baking sheet with a spatula and bake for six minutes
  6. Remove from over and promptly turn cake onto another piece of parchment paper dusted with powdered sugar.
  7. Roll sponge cake into a tight cylinder and allow to cool completely while preparing the filling.
Rum Whipped Cream Filling
  1. Place betters and metal bowl into freezer for a few minutes before whipping cream.
  2. Whip cream, sugar and vanilla on high speed until stiff peaks form
  3. Mix in Rum and pecan pieces
  4. Add vanilla
Assembly
  1. Unroll sponge cake, spread whipped filling on the inside and roll tightly.
  2. Decorate with chopped pecans and powdered sugar.
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