Ingredients:

  • 4 large Eggs, separated (Yolks and Whites)
  • 1/2 cup Granulated Sugar, divided
  • 1/4 cup All-Purpose Flour
  • 1/4 cup Cornstarch
  • 1 tsp Vanilla Extract
  • 1/2 tsp Baking Powder
  • 1/4 tsp Fine Sea Salt
  • 2 Tbsp Powdered Sugar (for dusting)
  • 1 cup Chopped Pecans, toasted lightly
  • 1/2 cup Dark Brown Sugar, packed
  • 1/4 cup Maple Syrup
  • 1/4 cup Unsalted Butter, melted
  • 1 large Egg Yolk
  • Pinch Fine Sea Salt (for filling)
  • 4 oz Cream Cheese, full fat, softened
  • 1/4 cup Unsalted Butter, softened (for frosting)
  • 1 cup Powdered Sugar, sifted (for frosting)
  • 1/2 tsp Vanilla Extract (for frosting)
  • 1 Tbsp Heavy Cream

Instructions:

  1. Preparation: Preheat oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, leaving an overhang, and lightly spray with cooking spray.
  2. Toast Pecans & Mix Dry Ingredients: Lightly toast the chopped pecans in a dry pan until fragrant and set aside to cool. Sift together the flour, cornstarch, baking powder, and salt.
  3. Prepare Cake Batter: In a large bowl, whisk the egg yolks, 1 teaspoon vanilla, and half of the granulated sugar until thick, pale yellow, and ribbons form. In a separate, clean bowl, beat the egg whites until stiff peaks form. Gradually add the remaining half of the granulated sugar until the meringue is glossy and holds its shape firmly.
  4. Fold & Bake Sponge: Gently fold the yolk mixture into the meringue in two additions. Then, carefully fold in the dry ingredients just until combined. Spread the batter evenly into the prepared pan and bake for 12–15 minutes, or until the top springs back lightly when touched.
  5. The Critical Roll: Lay out a clean kitchen towel flat and dust liberally with 2 Tbsp powdered sugar. Immediately invert the hot cake onto the sugar-dusted towel and peel off the parchment paper. Starting from one short end, tightly roll the cake and the towel together. Allow the rolled cake to cool completely (45–60 minutes).
  6. Make the Pecan Pie Filling: In a small saucepan, combine the brown sugar, maple syrup, 1/4 cup melted butter, 1 large egg yolk, 1 teaspoon vanilla, and a pinch of salt. Cook over medium-low heat, stirring until the mixture thickens slightly (about 5 minutes). Remove from heat, stir in the toasted pecans, and cool the filling completely to room temperature.
  7. Make the Frosting: Beat the 4 oz softened cream cheese and 1/4 cup softened butter until smooth. Gradually add the sifted powdered sugar, 1/2 tsp vanilla, and heavy cream until light and fluffy.
  8. Assembly: Gently unroll the cooled cake. Spread the cooled Pecan Pie Filling evenly over the entire surface, leaving a 1-inch border on the final edge. Starting with the end nearest you, carefully reroll the cake tightly, peeling the towel away as you go.
  9. Chill and Decorate: Place the roll seam-side down. Chill in the refrigerator for at least 30 minutes to set the filling. Frost the chilled roll with the cream cheese frosting. Chill again for a minimum of 2 hours for stability before slicing and serving.