Gingerbread Cake Roll
Print This Recipe
INGREDIENTS 3 eggs, separated
1 tablespoon butter, melted
1/2 cup molasses
1/4 cup sugar
1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 to 2 tablespoons powdered sugar
Spiced Cream
Pecan halves, optional
Grated orange rind, optionalOil bottom and sides of a 15 x 10 x 1-inch jellyroll pan with vegetable oil; line with wax paper, and oil and flour wax paper. Set pan aside. Preheat oven to 350 degrees.
Beat egg yolks in a large bowl at high speed of an electric mixer until thick. Stir in butter and molasses.
Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup sugar, beating until stiff but not dry. Fold egg whites into yolk mixture.
Combine flour and next 6 ingredients; gradually fold flour mixture into egg mixture. Spread batter evenly in prepared pan. Bake at 350 degrees 8 to 10 minutes.
Sift powdered sugar in a 15 x 10-inch rectangle on a cloth towel. When cake is done, immediately loosen sides of pan, and turn cake out onto sugared towel. Peel off wax paper.
Starting at narrow end, roll up cake and towel together; let cool completely on a wire rack, seam side down.
Unroll cake; spread with half of the Spiced Cream, and carefully reroll. Place cake on plate, seam side down. Spread remaining cream on all sides. Pull an icing comb or a fork down length of frosting, if desired.
Garnish cake with pecan halves and grated orange rind, if desired.
Makes 10 servings
SPICED CREAM
1-1/2 cups whipping cream
1/3 cup sifted powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon vanilla extractCombine all ingredients in a medium bowl; beat until soft peaks form.
Makes about 3 cups