Gingerbread Roll
Ingredients
Cake
- 6 large eggs separated
- 3/4 cup + 2 tbsp granulated sugar separated
- 1 tsp fresh ginger grated
- 3 tbsp unsalted butter melted
- 1 tbsp molasses
- 1 tsp pure vanilla extract
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground allspice
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp cream of tarter
- icing sugar as needed
- 1/4 cup brandy
Filling
- 3/4 cup heavy cream
- 3 tbsp brown sugar packed
- 2 tbsp sour cream full fat
- 1 tbsp brandy
Icing
- 1/2 cup brown sugar, packed
- 1/2 cup heavy cream
- 2/3 cup unsalted butter room temperature
- 2 cups icing sugar
- 1 tsp pure vanilla extract
- 3/4 tsp ground ginger
- 3/4 tsp ground allspice
- caramel sauce as required
Servings: people
Instructions
Cake
- Preheat oven to 350℉. Spray a 15 1/2" x 10 1/2" x 1" baking sheet with non stick spray and line pan with parchment paper. Whisk together egg yolks, sugar and ginger until light and tripled in volume, approximately 5 minutes. Add butter, molasses, and vanilla, whisking to combine. Sift together flour, baking powder, baking soda, spices, and salt. Fold sifted ingredients into egg yolk mixture until just combined. Do not over mix.
- Using a separate clean bowl beat egg whites and cream of tartar until soft peaks form. Add 2 tbsp of sugar and continue to beat until egg whites are just stiff. Add approximately 1/3 of the egg whites to the egg yolk mixture and fold in gently. Fold in another 1/3 of egg whites until just combined. Repeat folding with the remaining 1/3 of egg whites. Pour batter into prepared pan, spreading gently but evenly. Bake in preheated oven on middle rack for approximate 13 minutes until a tooth pick comes out clean. Do not over bake.
- Spread out a clean kitchen towel and dust generously with icing sugar. Loosen edges of cake and carefully invert cake onto towel. Remove parchment paper and brush cake generously with brandy. Roll warm cake in the towel starting at the long end. Tuck in ends of towel and allow cake to cool in towel.
Filling
- Whisk together heavy cream, sour cream, brown sugar and brandy until stiff. When cake has completely cooled, unroll and spread filling evenly over surface. Reroll cake without the towel and place on serving platter with seam side down. Cover and refrigerate while icing is prepared.
Icing
- In a small sauce pan combine brown sugar, heavy cream, and vanilla. Heat over medium heat until sugar has dissolved and the mixture begins to simmer. Remove from heat and allow to chill completely in the refrigerator or freezer, stirring once or twice.
- While mixture is chilling, beat together butter, icing sugar, allspice and ginger until light and fluffy. Gradually add chilled cream mixture and continue to beat until combined and fluffy.
- Evenly spread icing onto cake and drizzle with caramel sauce. Chill cake for at least 2 hours. To serve, cut into thick slices on a slight angle and serve with extra caramel sauce.
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