Maple Alaska Log Cake

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Cooling Time:
10 portions
Metric Imperial



  • 6 large eggs
  • 1 cup maple sugar
  • 1 pinch of salt
  • 1 lemon; zest and juice
  • 1 cup all-purpose flour
  • 4 cups vanilla ice cream (softened)
  • 1 cup maple syrup (preferably dark syrup for its robust flavour)


  • 2 eggs whites
  • 1/2 cup maple sugar
  • 2 tablespoons Sambuca


  • 4 oz chocolate
  • Maple flakes


  1. Preheat the oven to 200 ˚C (400 ˚F).
  2. Separate the egg whites and yolks into two bowls. Using an electric mixer, beat the egg whites with half of the maple sugar for about 10 minutes. Set this mixture aside.
  3. In the other bowl, beat the egg yolks, add salt, lemon zest and juice and the remaining maple sugar.
  4. Fold the second mixture into the first one. Set aside.
  5. Sift the flour, then fold into the egg mixture.
  6. Lay a cookie sheet out with waxed paper.
  7. Spread the cake mixture on the cookie sheet and bake for 10 minutes (or until it becomes golden in colour). Remove from oven and let cool.
  8. Mix ice cream and maple syrup. Spread this mixture over the entire surface of the cake and roll up to form a “log”.
  9. Transfer to an oven-proof dish and freeze for at least 1 hour.


  1. Preheat the oven to 200 ˚C (400 ˚F).
  2. In a large bowl, beat egg whites, maple sugar and Sambuca until stiff peaks form, then scoop the meringue on top of the frozen “log” in peaks using a spatula or a pastry bag.
  3. Bake in the oven for a few minutes until the meringue peaks are golden in colour*.


  1. Lay a cookie sheet with waxed paper. Melt chocolate in microwave.
  2. Spread the chocolate over the surface of the cookie sheet and sprinkle with maple flakes.
  3. Let set and then cut.

*You can get a head-start on your “log” by preparing it up to 1 week in advance, freezing it and then when you are ready, you can prepare the meringue.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.