Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Maple-Pecan Cake Roll
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- Level: Intermediate
- Total: 1 hr 30 min (plus cooling)
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 417
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 6 g
- Cholesterol
- 107 mg
- Sodium
- 206 mg
Maple and pecan is a decedent, rich and cozy flavor combination with a crunchy texture. For this dessert, a fluffy maple sponge cake is delicately rolled around a luscious maple cream filling, then studded with chopped pecans candied in maple syrup. Garnish with whole maple-candied pecans for a showstopping centerpiece dessert for your next Thanksgiving gathering — or any moment that calls for something truly special.
- Level: Intermediate
- Total: 1 hr 30 min (plus cooling)
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 417
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 6 g
- Cholesterol
- 107 mg
- Sodium
- 206 mg
Ingredients
For the Cake:
For the Candied Pecans:
For the Maple Whipped Cream:
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Directions
- Make the cake: Preheat the oven to 375 degrees F. Coat the bottom of an 11-by-15-inch jelly roll pan with cooking spray; line the bottom with parchment. Pulse the pecans in a food processor until finely ground. Pulse in the flour, baking powder, baking soda and salt, scraping the sides if needed. Whisk the egg yolks, maple syrup, melted butter and vanilla paste in a large bowl until smooth; whisk in the pecan-flour mixture. Beat the egg whites in a separate large bowl with a mixer on medium-high speed, sprinkling in the granulated sugar, until stiff peaks form, about 5 minutes. Fold one-third of the egg whites into the batter with a rubber spatula, then fold in the remaining egg whites.
- Transfer the batter to the prepared pan and smooth out the top. Bake until golden and the cake springs back when gently pressed, 12 to 15 minutes. Immediately sift confectioners’ sugar generously over the top and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the pans to invert it onto the towel. Remove the top baking sheet and parchment; sift more confectioners’ sugar over top. Starting at a short end, roll up the cake and towel together into a spiral. Transfer the cake, seam-side down, to a rack and let cool completely, about 2 hours.
- Make the candied pecans: Line a baking sheet with parchment. Bring the pecans, maple syrup, salt and cayenne to a simmer in a medium nonstick skillet over medium-high heat, stirring. Reduce the heat to medium-low and cook until the maple syrup coats the pecans and the bottom of the skillet is dry, 6 to 8 minutes. Pour onto the prepared baking sheet and separate the pecans, leaving space between each. Let cool to room temperature. Reserve 8 whole pecans for serving and finely chop the rest.
- Make the maple whipped cream: Whip the heavy cream, maple syrup, vanilla paste and bourbon, if using, in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Transfer 3/4 cup to a piping bag fitted with a large star tip.
- Unroll the cooled cake. Spread the remaining maple whipped cream on top, leaving a 1/4-inch border, and sprinkle with the finely chopped pecans; reroll the cake without the towel. Trim about 1/2 inch from both ends with a serrated knife. Transfer to a platter and pipe the maple whipped cream on top. Garnish with the reserved pecans.
