Maple and cinnamon yule log

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Preparation

Sponge cake:

Pre-heat the oven to 350°F and line a baking sheet with parchment paper.

Using an electric mixer, whip the 6 room-temperature eggs with the sugar until you get a uniform, creamy texture. This step can take up to 15 minutes.

Sift and mix all the dry ingredients together. The cinnamon can be added during this step if you want the cinnamon to stand out a bit more.

Cook the sponge cake for about 15 to 20 minutes and let cool until it is room temperature.

On a clean cloth, place a piece of parchment paper the size of the baking sheet. Sprinkle icing sugar on top.

Flip the sponge cake onto the parchment paper.

Roll the sponge cake into a tight roll.

Set aside for about half an hour.

Maple and cinnamon cream:

For the maple and cinnamon cream, add the cornstarch and cinnamon in a pot and stir while not on the heat.

Add the eggs and dark maple syrup and mix well.

Put the pot on the stove and bring to a boil. Mix constantly to prevent lumps from forming.

Add the butter and mix until it is completely melted.

Let cool.

Cinnamon butter cream:

In a large bowl, cream the butter in an electric mixer.

Add the icing sugar and cinnamon. Mix until you get a creamy texture.

Assembly:

Unroll the sponge cake. Spread a generous layer of maple and cinnamon cream on the entire surface of the cake. Sprinkle Irresistibles maple flakes on top.

Roll the yule log into a tight roll again.

Cover with the cinnamon butter cream and Irresistibles maple flakes. SOURCE: Gabrielle Perron