Ingredients
- 4 eggs, separated
- 140 ml Quebec maple syrup
- 90 g flour
- 1 tsp baking powder
- pinch salt
- 300 ml whipped cream
- 2 tbsp Quebec maple syrup (for cream)
Method
- Whip yolks with 140 ml maple syrup until pale.
- Beat whites with salt to soft peaks, fold into yolks.
- Sift in flour and baking powder, fold gently.
- Spread on lined 30x40 cm tray, bake at 180°C for 10–12 min.
- Turn onto damp towel, roll up warm, cool.
- Unroll, spread with cream whipped with 2 tbsp maple, re-roll.
Conversion and rationale
Original sweetener (classic version): 120 g white sugar in batter + 30 g in cream
Conversion used: 120 g sugar → 140 ml maple syrup; 30 g sugar in cream → 2 tbsp maple syrup; oven from 200°C to 180°C so sponge stays flexible for rolling.
Why Quebec maple syrup: The maple's humectant sugars keep the sponge supple, reducing the risk of cracking during rolling—a technical bonus over dry granulated sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →