Awesome Gingerbread Cake Roll
Family Tested & Approved
each of cinnamon, ground ginger and ground cloves
1 to 2
heavy whipping cream
pure vanilla extract
additional cinnamon, optional
Line a greased 15 X 10 inch baking pan with waxed paper; grease and flour the paper and set aside.
Let eggs stand at room temperature for 30 minutes. Seperate eggs into two bowls.
In a large mixing bowl, beat egg yolks on high speed until thickened, about 3 minutes.
Beat in molasses and butter.
In a small bowl with clean beaters, beat eggs whites on medium speed until foamy. Gradually add sugar, on tablespoon at a time, beating on high until soft peaks form. Fold into yolk mixture.
Combine the flour, baking soda, spices and salt, and gently fold into egg mixture until combined.
Spread batter into prepared pan.
Place in 375 pre-heated oven and bake for 9 to 12 minutes or until top springs back when lightly touched.
Remove from oven and cool in pan for 5 minutes.
Turn the cake onto a clean kitchen towl that has been dusted with confectioners' sugar.
Gently peel off waxed paper.
Starting at the short end of the cake gently roll up cake in the towel jelly roll style. Place on a wire rack and cool completely.
In a chilled large mixing bowl, combine the first five spiced cream filling ingredients and beat until soft peaks form. Set aside.
Unroll cake and spread half of the filling evenly over cake to within 1/2 inch from the edges.
Carefully roll up again. Place on serving platter and spread remaining filling over cake.
Sprinkle with cinnamon if desired and store in refrigerator until serving time.
Last Updated: Tue, Dec 25, 2012