Gingerbread Roulade Cake Recipes

GINGERBREAD CAKE ROLL

Steps:

• Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper. Whisk the flour, cinnamon, ginger, allspice, baking powder, baking soda, nutmeg, cloves and salt in a medium bowl.
• Whisk the egg yolks, melted butter and molasses in a large bowl. Beat the egg whites and granulated sugar with a mixer on medium-high speed until stiff peaks form, 5 minutes. Stir the
• flour mixture into the yolk mixture until smooth. Stir one-third of the whites into the batter with a rubber spatula, then fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until a toothpick inserted into the center comes out with just a few crumbs, 10 to 12 minutes.
• Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
• Meanwhile, make the filling: Beat the heavy cream and 3/4 cup confectioners' sugar with a mixer on high speed until soft peaks form. Beat in the mascarpone and vanilla. (Do not overbeat.) Fold in the chocolate chips and candied citrus with a rubber spatula.
• Make the topping: Combine the remaining 2 tablespoons confectioners' sugar, the cinnamon, ginger, allspice, nutmeg and cloves in a bowl. Gently unroll the cake. Spread the filling over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife. Transfer to a platter; dust with the spice mixture.

GINGERBREAD CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped topping.

GINGERBREAD ROULADE WITH CARAMEL AND GLACEED FRUITS

Steps:

• For cake:
• Preheat oven to 350°F. Butter 15 1/2x10 1/2x1-inch baking sheet. Line with waxed paper; butter and flour paper.
• Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in melted butter, molasses and vanilla. Sift flour, baking powder, spices and salt over yolk mixture; fold in gently. Using clean dry beaters, beat whites and cream of tartar in another large bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff but not dry. Fold whites into yolk mixture in 3 additions. Spread batter evenly in prepared sheet.
• Bake cake until tester inserted into center of cake comes out clean, about 15 minutes. Cut around baking sheet sides to loosen cake. Lay kitchen towel on work surface; dust with powdered sugar. Turn cake out onto towel; peel off paper. Brush cake with brandy. Starting at 1 long side, roll up warm cake together with towel jelly-roll style. Cool cake in towel.
• For filling:
• Beat all ingredients in medium bowl until stiff peaks form. Unroll cake. Spread with filling. Roll up cake only (not towel). Place seam side down on long platter and refrigerate.
• For frosting:
• Stir brown sugar and cream in heavy small saucepan over medium-low heat until sugar dissolves and mixture simmers. Place in freezer until cold, about 15 minutes. Beat butter, powdered sugar and spices in medium bowl until fluffy. Beat in cold brown sugar mixture. Spread frosting all over cake. Chill until set, at least 2 hours. (Can be made 2 days ahead. Cover; chill.)
• For caramel:
• Stir sugar, water and corn syrup in heavy small saucepan over low heat until sugar dissolves, occasionally brushing pan sides with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber color, swirling pan occasionally, about 5 minutes. Using teaspoon and working quickly, drizzle caramel over cake. (Can be prepared 6 hours ahead; chill.)
• Serve cake with fruits, if desired.

BUMBLE'S GINGER ROULADE

Steps:

• Preheat oven to 350°F with rack in middle. Line bottom and sides of a buttered 15- by 10-inch shallow baking pan (1 inch deep) with a sheet of parchment paper and butter parchment.
• Melt butter with treacle, sugar, and water in a small saucepan over medium heat, stirring, then cool to room temperature, stirring occasionally.
• Whisk together flour, baking powder, and ground ginger in a large bowl. Whisk in butter mixture and egg yolk until smooth.
• Beat egg white in a medium bowl with an electric mixer until it just holds stiff peaks, then fold into batter gently but thoroughly.
• Pour into baking pan, spreading evenly, and bake until top is golden and firm to the touch, 18 to 22 minutes. Cool cake in pan 5 minutes, then cover cake with a slightly damp kitchen towel and cool completely, about 1 hour.
• Dust cake generously with confectioners sugar, then cover with a sheet of parchment, then with a baking sheet or rack. Invert cake and peel off parchment now on top.
• Beat cream until it just holds stiff peaks, then spread evenly over top of cake, leaving a 1/2-inch border. Sprinkle crystallized ginger over cream. Roll up cake, starting from a short side, to make a 10-inch log, removing parchment as you go.
• If desired, slices of roulade can be frozen (up to 1 week), then lightly sprinkled with turbinado sugar (such as Sugar in the Raw) and broiled (do not thaw first) in a shallow baking pan 5 to 6 inches from heat until golden, about 3 minutes.