GINGERBREAD ROLL RECIPES
GINGERBREAD CAKE ROLL RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Provided by Food Network Kitchen
Categories dessert
Total Time 2 hours 0 minutes
Cook Time 1 hours 0 minutes
Yield 8 to 10 servings
Number Of Ingredients 26
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 ROLL RECIPE - FOOD.COM
A really nice dessert, especially for the holidays. The whipped cinnamon cream frosting is to die for. Cook and prep time is apprx.
Total Time 1 hours 10 minutes
Prep Time 1 hours
Cook Time 10 minutes
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, FatContent 16.1, SaturatedFatContent 9.4, CholesterolContent 115.4, SodiumContent 200.5, CarbohydrateContent 34.4, FiberContent 0.6, SugarContent 20.1, ProteinContent 4
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