Roll: Gingerbread Cake Roll
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
3 eggs separated
1 tablespoon butter or margarine melted
1/2 cup molasses
1/4 teaspoon cream of tartar
1/4 cup sugar
1 cup self-rising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Confectioners’ sugar
Spiced Cream (below)
Pecan halves
Grated orange rind Recipe
Preheat oven to 350°F. Spray a 15x10-inch jelly-roll pan with non-stick vegetable spray. In a large mixing bowl, beat egg yolks until thick and lemon-colored; stir in butter and molasses.
In a medium bowl, beat egg whites with cream of tartar until soft peaks form; gradually beat in sugar until stiff. Fold into egg yolk mixture. Combine flour and spices; fold into egg mixture. Spread the batter evenly into prepared jelly-roll pan. Bake 8 to 10 minutes or until cake springs back when lightly touched.
Dust a clean kitchen towel with confectioner’s sugar. Invert the cake onto the towel. Starting at a narrow edge roll up cake and towel together. Place, seam-side down, on a wire rack; cool completely.
Unroll the cake; spread with half of the Spiced Cream. Reroll cake and place on a serving plate. Spread the remaining Spiced Cream over the top and sides of the cake. Gently pull the tines of a fork lengthwise down the cake. Decorate with pecan halves and orange rind. Refrigerate until ready to serve.
SPICED CREAM
1-1/2 cups heavy cream
1/3 cup confectioners’ sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
In a medium bowl, combine all ingredients; beat until soft peaks form.
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