Food Recipe of the Day: Gingerbread Cake Roll

Gingerbread Cake Roll

3 eggs, separted

1 Tbs. butter or margarine melted

1/2 c. molasses

1/4 c. sugar

1 c. all purpose flour

3/4 tsp. baking powder

3/4 baking soda

1/8 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1 to 2 Tbs. powdered sugar

Spice Cream

Pecan halves, optional

Grated orange rind, optional

Oil bottom and sides of a 15x10x1 inch jellyroll pan, line with wax paper and oil and flour wax paper, set aside. Beat egg yokes in a large bowl at high speed of a electric mixer until thick. Stir in butter and molasses. Beat eggs whites, at room temperature, until foamy. Gradually add 1/4 c. 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 for 8 to 10 minutes.

Sift powdered sugar in a 15×10 inch rectangle on a cloth towel. When cake is done, immediately loosed from 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 Spiced Cream, carefully reroll. Place cake on plate, seam side down. Spread remaining cream on all sides. Pull a icing comb or a fork down length of  frosting,.

Spice Cream

1 1/2 c. whipping cream

1/3 c. sifted powdered sugar

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1 tsp. vanilla

Combine all ingredients in a medium bowl, beat until soft peaks forms. yields 3 cups.




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