Ingredients
- 4 large eggs, separated
- 120 ml Québec maple syrup
- 100 g all-purpose flour
- 25 g unsweetened cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 250 ml heavy cream
- 30 ml Québec maple syrup
- 1 tsp vanilla extract
- Icing sugar-free cocoa, for dusting
Method
- Heat the oven to 165 °C; line a 25 x 38 cm jelly-roll pan.
- Beat egg yolks with 120 ml maple syrup until pale; fold in flour, cocoa, baking powder, and salt.
- Whip egg whites to soft peaks and fold them into the batter; spread in the pan and bake 12–15 minutes.
- Turn the warm cake onto a sugared-free parchment sheet, peel away the liner, roll it up, and cool.
- Whip cream with 30 ml maple syrup and vanilla; unroll, fill, reroll, frost, and chill before serving.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar in the sponge and 30 g in the cream
Conversion used: Replace 150 g sugar with 120 ml maple syrup and reduce no other liquid in the sponge; replace 30 g sugar with 30 ml syrup in the cream. Bake at 165 °C instead of 180 °C.
Why Quebec maple syrup: Maple gives the classic chocolate roll a rounded caramel note and keeps the filling softly aromatic. It highlights a local Québec product without changing the festive form.
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 →