Awesome Gingerbread Cake Roll
each of cinnamon, ground ginger and ground cloves
1 to 2
heavy whipping cream
pure vanilla extract
additional cinnamon, optional
1Line a greased 15 X 10 inch baking pan with waxed paper; grease and flour the paper and set aside.
2Let eggs stand at room temperature for 30 minutes. Seperate eggs into two bowls.
3In a large mixing bowl, beat egg yolks on high speed until thickened, about 3 minutes.
4Beat in molasses and butter.
5In 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.
6Combine the flour, baking soda, spices and salt, and gently fold into egg mixture until combined.
7Spread batter into prepared pan.
8Place in 375 pre-heated oven and bake for 9 to 12 minutes or until top springs back when lightly touched.
9Remove from oven and cool in pan for 5 minutes.
10Turn the cake onto a clean kitchen towl that has been dusted with confectioners' sugar.
11Gently peel off waxed paper.
12Starting 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.
13In a chilled large mixing bowl, combine the first five spiced cream filling ingredients and beat until soft peaks form. Set aside.
14Unroll cake and spread half of the filling evenly over cake to within 1/2 inch from the edges.
15Carefully roll up again. Place on serving platter and spread remaining filling over cake.
16Sprinkle with cinnamon if desired and store in refrigerator until serving time.
Posted: Thu, Oct 20, 2011