If this isn't a forkful of fall, we don't know what is. The cinnamon, molasses and maple glaze transport us to bonfires and hayrack rides in just one bite.

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Ingredients

Directions

  • Prepare Almond Pastry Cream; chill as directed. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour, baking powder, ginger, cinnamon, salt, and cloves; set aside.

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  • Preheat oven to 375°F. In a medium mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon color. Beat in molasses just until combined.

  • Thoroughly wash beaters. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.

  • Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack. Meanwhile, prepare Maple Glaze.

  • Unroll cake; remove towel. Spread cake with Almond Pastry Cream to within 1 inch of the edges. Roll up cake; trim ends. Drizzle with Maple Glaze and sprinkle with almonds. Cover and chill for up to 6 hours.

Nutrition Facts

340 calories; 11 g total fat; 166 mg cholesterol; 280 mg sodium. 56 g carbohydrates; 6 g protein;

Maple Glaze

Ingredients

Directions

  • In a small bowl combine powdered sugar and maple syrup. Stir in enough milk, 1 teaspoon at a time, to make a glaze of drizzling consistency.

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Almond Pastry Cream

Ingredients

Directions

  • In a heavy medium saucepan combine sugar, cornstarch, and salt. Gradually stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Gradually stir half of the mixture into the egg yolks. Return yolk mixture to the pan. Bring to a boil; reduce heat. Cook and stir 2 minutes. Remove from heat. Strain into a bowl. Stir in almond extract. Place bowl with the pastry cream in a larger bowl of ice water; let stand 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill for 4 hours or until cold; do not stir.

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