Maple Swiss Roll

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use parchment paper to prevent the roll from sticking.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt.

   Tip: Whisk until well combined.

3. 3

   In a large bowl, cream the butter and sugar until light and fluffy.

   Tip: Use an electric mixer to beat until well combined.

4. 4

   Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Use room temperature eggs for best results.

5. 5

   Alternate adding the flour mixture and milk, beginning and ending with the flour mixture.

   Tip: Use a 1:1 ratio for the flour and milk.

6. 6

   Pour the batter into a piping bag fitted with a large round tip.

   Tip: Use a piping bag to create a smooth, even layer.

7. 7

   Pipe a 30cm x 10cm rectangle onto the prepared baking sheet.

   Tip: Try to maintain a smooth, even layer.

8. 8

   Bake for 20-25 minutes, or until the edges are golden brown and the center is set.

   Tip: Check for doneness by gently jiggling the roll.

9. 9

   Remove from the oven and let cool in the pan for 5 minutes.

   Tip: Use a spatula to gently loosen the roll from the pan.

10. 10

    Roll the warm roll tightly onto a clean tea towel.

    Tip: Use the tea towel to help shape the roll.

11. 11

    Unroll and spread with pure Canadian maple syrup.

    Tip: Use a pastry brush to spread evenly.

12. 12

    Dust with confectioners' sugar and serve.

    Tip: Use a gentle touch to avoid crushing the confectioners' sugar.