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.