Gingerbread Cake Roll

Gingerbread Cake Roll
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  1. Small amount of vegetable shortening and flour plus parchment paper or wax paper for preparing pan
  2. ¼ cup confectioners (powdered) sugar for sprinkling on towel
  1. 1 cup all-purpose flour
  2. ¼ teaspoon baking soda
  3. 1/8 teaspoon salt
  4. ½ teaspoon ground cinnamon
  5. ½ teaspoon ground ginger
  6. ½ teaspoon ground cloves
  7. ½ cup molasses
  8. 1 tablespoon unsalted butter, melted
  9. 4 large eggs, separated
  10. ¼ cup granulated sugar
Spiced Whipped Cream Filling and Topping
  1. 2 cups whipping (heavy) cream
  2. ¼ cup granulated sugar
  3. ¼ cup confectioner’s (powdered) sugar
  4. 1 teaspoon ground cinnamon
  5. ¼ teaspoon ground cloves
  6. 1 teaspoon pure vanilla extract
  7. Small amount of ground cinnamon for sprinkling
  1. Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper or wax paper, and then lightly grease the top of the paper and dust the pan with flour.
  2. Sprinkle a clean towel with ¼ cup confectioners (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the 15x10 inch pan works well.
  1. In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, ginger, and cloves; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, combine molasses and melted butter. Set aside.
  3. In a large bowl of an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add molasses and butter mixture to the eggs in a very slow steady stream, taking 1 minute to add all of the mixture, and beating until the eggs and molasses are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  5. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  1. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake for 9 to 12 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.
Spiced Whipped Cream Filling and Topping
  1. In a small bowl, combine granulated sugar, powdered sugar, cinnamon, and cloves. Set aside.
  2. In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar mixture and vanilla, continue beating until thick and stiff.
  1. Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
  2. Spread ½ of the whipped cream filling over the cake, spreading the cream evenly under the curled edge and leaving a 1½ inch border on the far side. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Spread remaining filling over the top and sides of the cake.
  3. Cover and refrigerate several hours before serving.
  4. Before serving, use a fine-mesh sieve to dust top of cake with cinnamon. Refrigerate leftovers