Instead of making ordinary gingerbread, turn it into this special cake roll. The creamy spice filling is the perfect complement to the moist cake.
Prep Time: 25 minutes
Cook Time: 10 minutes + cooling
3 eggs, separated
1/2 cup (125 mL) molasses
1 tablespoon (15 mL) butter, melted
1/4 cup (50 mL) sugar
1 cup (250 g) all-purpose flour
1/4 teaspoon (1 mL) baking soda
1/2 teaspoon (2 mL) ground cinnamon
1/2 teaspoon (2 mL) ground ginger
1/2 teaspoon (2 mL) ground cloves
1/8 teaspoon (0.5 mL) salt
1 to 2 tablespoons (15 to 30 mL) confectioners’ sugar
1 1/2 cups (375 mL) heavy whipping cream
1/3 cup (75 g) confectioners’ sugar
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) vanilla extract
1/4 teaspoon (1 mL) ground cloves
Additional ground cinnamon, optional
1. Let eggs stand at room temperature for 30 minutes. Line a greased 15 x 10 x 1-inch (38 x 26 x 3-cm) baking pan with waxed paper; grease and flour the paper. Set aside. In a large mixing bowl, beat egg yolks on high speed until thickened, about 3 minutes. Beat in molasses and butter. In a small mixing bowl and with clean beaters, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon (15 mL) at a time, beating on high until soft peaks form. Fold into yolk mixture. Combine the flour, baking soda, spices and salt; gently fold into egg mixture until combined.
2. Spread batter into prepared pan. Bake at 375° (190°C) for 9 to 12 minutes or until top springs back when lightly touched. Cool in pan for 5 minutes. Turn the cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jellyroll style, starting with a short side. Cool completely on a wire rack.
3. In a chilled large mixing bowl, combine the first five filling ingredients; beat until soft peaks form. Unroll cake; spread half of the filling evenly over cake to within 1/2 inch (1 cm) of edges. Roll up again. Spread remaining filling over cake. Sprinkle with cinnamon if desired. Refrigerate until serving.
Source: Taste of Home Baking Book