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Gingerbread Cake Rolls.
Easy Steps to Make a Cake Roll
- Line a 10×15″ jelly roll pan with parchment paper.
- Beat eggs for 5 minutes. Beat in the remaining ingredients.
- Spread the batter into the prepped pan and bake until done.
- Immediately turn the cake out onto a powdered sugar-coated kitchen towel and remove the parchment paper.
- Roll up the towel and cake together and let stand until cool.
- Make the filling.
- Unroll the cooled cake and spread the filling over the top.
- Roll the cake around the filling without the towel and chill before slicing.
INGREDIENTS (Serves 10)
For the Cake:
3 eggs
½ C. sugar
¼ sugar-free applesauce
½ C. molasses
1 C. flour
1 tsp. baking powder
2 tsp. ground cinnamon
½ tsp. ground allspice
1 tsp. ground ginger
½ tsp. salt
Powdered sugar
For the Filling:
1 C. heavy cream
2 T. powdered sugar
½ tsp. clear vanilla
5 T. eggnog
DIRECTIONS
Preheat your oven to 350°. Spritz a 10×15ʺ rimmed baking sheet with cooking spray, line with parchment paper, and spritz the paper. Set aside.
For the cake, in a big mixing bowl, beat the eggs on high speed for 5 minutes. Gradually beat in the sugar, applesauce, and molasses. In a separate bowl, stir together the flour, baking powder, cinnamon, allspice, ginger, and salt; add to the egg mixture. Beat until blended, and spread evenly in the prepared pan.
Bake 15 to 18 minutes, until done. Immediately turn the cake out onto a kitchen towel sprinkled liberally with sifted powdered sugar; remove the paper. Starting at a narrow end, carefully roll up the towel and the cake together and let stand for a couple of hours until cool.
For the filling, beat the cream, powdered sugar, and vanilla until soft peaks form. Add the eggnog a little at a time, beating until stiff peaks form.
Carefully unroll the cooled cake and spread about half the whipped cream evenly over the top; reroll the cake without the towel. Chill at least 2 hours and up to 24 hours before slicing. Serve the cake with the remaining whipped cream.