GINGERBREAD CAKE ROLL
Even though gingerbread usually makes us think of winter, we think this cake roll makes a perfect fall dessert, too. Your cake is ready to roll once it springs back when lightly touched.
Provided by BHG Test Kitchen
Time 5h42m
Number Of Ingredients 13
Steps:
- Prepare Almond Pastry Cream; chill as directed. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour, baking powder, ginger, cinnamon, salt, and cloves; set aside.
- Preheat oven to 375°F. In a medium mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon color. Beat in molasses just until combined.
- Thoroughly wash beaters. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.
- Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack. Meanwhile, prepare Maple Glaze.
- Unroll cake; remove towel. Spread cake with Almond Pastry Cream to within 1 inch of the edges. Roll up cake; trim ends. Drizzle with Maple Glaze and sprinkle with almonds. Cover and chill for up to 6 hours.
Nutrition Facts : Calories 340 kcal, Carbohydrate 56 g, Cholesterol 166 mg, Protein 6 g, SaturatedFat 5 g, Sodium 280 mg, Sugar 47 g, Fat 11 g, UnsaturatedFat 5 g
GINGERBREAD CAKE ROLL
Deliciously moist and fluffy gingerbread cake roll that is loaded with warm, cozy flavours, and filled with homemade spiced whipped cream!
Provided by Marsha
Categories Cakes
Time 38m
Number Of Ingredients 16
Steps:
- Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
- Using a handheld or stand mixer fitted with the whisk attachment, whisk the egg whites until stiff peaks form. Set aside.
- In a separate bowl, beat the egg yolks and sugar until light and thick. Beat in the vanilla, yogurt and molasses. Add the flour, baking powder, spices, and salt, and mix until combined. Gently fold in the whipped egg whites.
- Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 8 - 10 minutes or until the cake springs back when lightly touched.
- Immediately invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
- Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar, vanilla, and spices, and whip to stiff peaks.
- Unroll the cake, peel off the paper, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.
Nutrition Facts : Calories 198 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 slice, Sodium 127 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PEACHY GINGERBREAD CAKE ROLL
My father loved gingerbread so I combined two or three recipes to create this one for him. This fruity, spiced cake roll gets kudos every time I serve it. -Dawn DePew, Blacklick, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat eggs for 3 minutes. Gradually add sugars, beating until mixture is thickened. Beat in the water, butter, molasses and vanilla. Combine the flour, pie spice, cinnamon, baking powder, baking soda and salt; fold into egg mixture. Spread batter into prepared pan. , Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat the cream cheese, preserves, ginger, cinnamon and nutmeg until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners' sugar and garnish with sliced peaches if desired.,
Nutrition Facts : Calories 425 calories, Fat 20g fat (12g saturated fat), Cholesterol 127mg cholesterol, Sodium 301mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.
PEAR GINGERBREAD CAKE ROLL
Crave the taste of gingerbread at Christmastime? Why stop at making cutout cookies? Enjoy this elegant swirled dessert. It dresses up a spiced molasses cake with a luscious pear filling. -Gwen Beauchamp, Lancaster, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 18
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; grease and flour the pan and paper. Set aside. In a large bowl, beat eggs and egg yolks for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in butter and molasses. Combine the flour, baking powder and spices; fold into egg mixture. Spread batter into prepared pan., Bake at 375° for 9-11 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small skillet, saute pears in butter until tender. Remove from the heat; stir in brandy. Cool completely. In a large bowl, beat the cream, confectioners' sugar, cinnamon and ginger until stiff peaks form. Gently fold in pear mixture., Unroll cake and spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Dust with additional confectioners' sugar and cinnamon if desired.
Nutrition Facts : Calories 284 calories, Fat 15g fat (9g saturated fat), Cholesterol 167mg cholesterol, Sodium 99mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
GINGERBREAD CAKE ROLL
A really nice dessert, especially for the holidays. The whipped cinnamon cream frosting is to die for. Cook and prep time is apprx.
Provided by KittyKitty
Categories Dessert
Time 1h10m
Yield 1 jellyroll cake, 10 serving(s)
Number Of Ingredients 17
Steps:
- Cake:.
- Line a greased 15 x 10 inch jellyroll pan with waxed paper; grease and flour wax paper. Set pan aside.
- Beat egg yolks at high speed with an electric mixer until thick and pale. Gradually add butter and molasses, beating until blended.
- Beat egg whites at high speed until foamy. Gradually add sugar, 1 tbls. at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). Fold egg whites into yolk mixture.
- Combine flour and next 6 ingredients; gradually fold flour mixture into egg mixture. Spread batterevenly into prepared pan. Bake at 350F for 8-10 minutes or just until cake springs back when touched lightly.
- Sift powdered sugar in a 15 x 10 inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool completly on a wire rack, seam side down.
- Unroll cake; spread with half of Spiced Cream Frosting' carefully re-roll. Place on a serving plate, seam side down. Spread remaining Spiced Cream Frosting on all sides. Pull a fork or an icing comb down length of frosting. Cover loosely, and chill until ready to serve.
- Frosting:.
- Combine all ingredients; beat at medium speed until soft peaks form.
Nutrition Facts : Calories 294, Fat 16.1, SaturatedFat 9.4, Cholesterol 115.4, Sodium 200.5, Carbohydrate 34.4, Fiber 0.6, Sugar 20.1, Protein 4
GINGERBREAD ROLL WITH CINNAMON CREAM
A tender ginger cake with a tangy cream-cheese filling. Created by Jennifer Giblin who makes elegant desserts at New York City's Blue Smoke. Compliments of "Last Bite" in Food and Wine Magazine. I haven't tried this yet but it look fabulous! The cooking time is actually a combination of cooking and chill time.
Provided by Judith N.
Categories Dessert
Time 4h45m
Yield 8-10 serving(s)
Number Of Ingredients 27
Steps:
- Preheat the oven to 325 degrees. Line a 12-by-17-inch rimmed baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg yolks until pale, about 2 minutes. Add the molasses, 1/4 cup brown sugar and the fresh ginger and beat until combined. In a medium bowl, whisk the flour, baking powder, ground ginger, allspice, black pepper and salt. Beat the dry ingredients into the egg yolk mixture until combined.
- In a clean bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add 1/4 cup of the granulated sugar and beat until firm and glossy. Fold the egg whites into the batter until no streaks remain. Spread the batter onto the prepared baking sheet in an even layer. Bake for about 15 minutes, until lightly browned and firm to the touch. Transfer to a rack and let cool for 10 minutes.
- Sprinkle the cake with the remaining 2 tablespoons of granulated sugar. Run the blade of a sharp knife around the edge of the pan. Cover the cake with a clean kitchen towel and top with a large cutting board. Holding the pan, towel and cutting board, invert the cake onto the cutting board. Remove the pan and carefully peel off the parchment paper. Cover loosely with a kitchen towel and let the gingerbread cool completely.
- Make the Filling: In a small microwave-safe bowl, sprinkle the gelatin over the cold water; let stand until softened, about 5 minutes. Microwave at high power until the gelatin is melted, about 10 seconds. In a clean bowl, beat the cream cheese with the cinnamon and melted gelatin until smooth. In another bowl, whip the creme fraiche with the confectioners' sugar until stiff. Fold the cream cheese into the creme fraiche.
- Spread the filling evenly over the entire surface of the cake. Starting at a short end roll up the cake jelly roll-style. Wrap the gingerbread roll tightly in pastic and refrigerate until firm, at least 3 hours.
- Sauce: In a small saucepan, melt the butter. Add 1/3 cup brown sugar and bring to a boil, whisking constantly. Add the cinnamon sticks and cloves, Whisk in the rum and cider and remove from the heat. Let the butter-rum sauce steep for 1 hour. Discard cinnamon sticks and cloves.
- Upwrap the gingerbread roll and transfer it to a plate; dust lightly with confectioners' sugar. Cut into slices and bring to room temperature. Garnish with pecans and cranberries and serve with the butter-rum sauce.
- Make ahead: The finished roll can be refrigerated overnight. The sauce can be refrigerated for up to 3 days; reheat gently before serving.
Nutrition Facts : Calories 589.9, Fat 35.5, SaturatedFat 21.2, Cholesterol 236.6, Sodium 237, Carbohydrate 60.9, Fiber 0.4, Sugar 44.2, Protein 7.4
GRANDMA'S SPICED GINGERBREAD ROLL
Grandma's recipe. We made this around the holiday!
Provided by Kim
Categories Desserts Cakes Cake Roll Recipes
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray, set a piece of waxed paper on top, and spray wax paper.
- Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
- Beat egg yolks at high speed in a second bowl until thick and creamy, about 5 minutes. Stir in molasses and melted butter. Fold in egg whites.
- Combine flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt in a bowl. Sift onto the batter and carefully fold in. Spread batter onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center of the sheet comes out clean, 8 to 10 minutes.
- Dust a kitchen towel with powdered sugar. Invert cake onto the towel. Pull off waxed paper and carefully roll up cake up using the towel. Allow to cool seam side down, about 30 minutes.
- Meanwhile, make the spiced cream. Combine heavy cream, powdered sugar, cinnamon, vanilla extract, and cloves in a bowl. Beat with an electric mixer until cream has the consistency of frosting.
- Carefully unroll the cake and spread 1/2 of the spiced cream on top. Roll cake roll back up, without the towel, and spread remaining cream around the top and sides of the cake roll.
Nutrition Facts : Calories 372 calories, Carbohydrate 44.3 g, Cholesterol 134.7 mg, Fat 20 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 11.8 g, Sodium 262.1 mg, Sugar 26.5 g
GINGERBREAD CAKE ROLL WITH EGGNOG WHIPPED CREAM
This cake roll is a delicious combo of holiday flavors that everyone will love!
Provided by LBurns
Time 2h50m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with foil. Spray the foil and the sides of the pan with nonstick spray.
- Place eggs in a large bowl; beat with an electric mixer on high speed for 5 minutes. Gradually beat in sugar, molasses, and applesauce.
- Stir flour, cinnamon, baking powder, ginger, allspice, and salt together in a separate bowl. Add to the wet ingredients and mix to combine. Spread into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
- Lay a kitchen towel on a work surface and sprinkle liberally with 1/4 cup powdered sugar, or as needed. Remove cake from the oven and immediately turn out onto the towel.
- Start at the narrow end and roll the towel and cake together. Let sit until completely cool, about 2 hours. The cake will be sticky, soft, and spongy; it might come off a little on your fingers, but that's okay.
- Place mascarpone cheese in a medium mixing bowl. Beat with a hand mixer or an electric wire whisk and gradually add vanilla, followed by 1 cup powdered sugar. Slowly add whipping cream and continue to beat until icing becomes light and fluffy. Mix in eggnog.
- Unroll the cooled cake and gently remove the towel. Spread about 1/2 of the filling over the cake, leaving about 1/2 inch uncovered at the edges. Start at the narrow end and re-roll the cake. As you roll, the filling will shift a little and you may need to remove some if you've put too much on; that's okay, just have a knife handy to scrape off any excess as you roll.
- Cut into slices. Top with remaining filling and dust with cinnamon and powdered sugar. Or, wrap cake in plastic wrap before slicing, and refrigerate for up to 24 hours before serving.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 42.4 g, Cholesterol 103.2 mg, Fat 18.2 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 10.1 g, Sodium 184 mg, Sugar 29.9 g
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