22gpure maple syrup1 tbsp, or confectioner's sugar to taste
3gRodelle organics pure vanilla extract½ tsp
9gcornstarch or 1 packet of Whip It stabilizer1 tbsp, optional
Instructions
Sponge Cake:
Preheat oven to 450ºF.
Using a stand mixer, whip eggs, sugar and extracts on high for about 10-12 minutes.
Lower to medium speed and whip for another 2 minutes until mixture is light and somewhat viscous.
Fold sifted flour by hand into the egg mixture until incorporated.
Divide batter in half and fold the cocoa powder into one until incorporated.
Alternate pouring the two batters onto a paper-lined or silicone pan and use an offset spatula to spread evenly.
Bake immediately on the centre rack at 450-degree for 8-10 minutes.
To make the filling:
Chill the coconut milk overnight. This will allow the milk solids and liquids to separate. DO NOT shake the can when you remove it from the fridge.
Open the can, drain off the liquids and scoop the solids only into the bowl of a stand mixer.
Whip on high until soft peaks form. Add the maple syrup and vanilla extract and whip for a couple seconds to incorporate. Use a sieve to add the corn starch. Continue to whip until full, creamy, firm peaks form.
Keep chilled until ready to use.
Assembly:
Trim the edges of the cake if needed and lay flat, bottom side up, on a piece of parchment.
Use the parchment to roll the cake up loosely and allow to rest for about 10-15 minutes. This allows for easier rolling once filled.
Unroll cake and use an offset spatula to spread the chilled, whipped coconut cream evenly over the surface of the cake. You can add chopped, fresh fruits of your choosing at this point.
Use the parchment to roll the filled cake, peeling back the parchment with each roll.
Once fully rolled, fold parchment over and use a straight, sturdy edge to push lightly against the roll, as you pull the parchment.
Enjoy as is, or decorate with additional whipped cream, nuts, shaved chocolate etc.
Notes
Sweet Tip: I always chill my bowl and whisk in the freezer for 5-10 minutes prior to making whipped cream. For a more stable whipped cream, I sometimes add Whip It, cornstarch, gelatin or agar agar.