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Gingerbread Cake Roll with Pumpkin Spice Cream
Introduce
Chef :
fenwayGingerbread Cake Roll with Pumpkin Spice Cream
This is a great way to serve gingerbread. The cake is easy to make and roll coming out moist and full of flavor.The filling and topping is light and creamy and so delicious!
Ingredient
Food ration :
12 servingsCooking time :
20 mins
1/2 cup
molasses
1/4 cup
packed light brown sugar
2/3 cup
cake flour
1 tsp
baking powder
1 1/2 tsp
ground ginger
1/2 tsp
allspice
1/2 tsp
ground cinnamon
1/4 tsp
salt
1/2 tsp
vanilla extract
1/4 cup
granulated sugar
1 tsp
cream of tarter
1 1/4 cup
milk, any type you have, I used 2%
1 cup
heavy whipping cream
1/2 tsp
ground
Cooking instructions
* Step 1
Preheat oven to 325. Spray a 9 by 17 inch jelly roll pan with bakers spray. Line pan with parchment paper. Sray parchment with bakers spray
* Step 2
In a bowl whisk together flour, baking powder, ginger, cinnamon allspice and salt, set aside
* Step 3
Beat the egg yolks until light in color about 2 minutes, beat in light brown sugar, molasses and vanilla
* Step 4
Stir in the flour mixture to combine well
* Step 5
Beat egg whites with clean, dry beaters with cream of tarter until soft peaks form, Slowly add granulated sugar and beat until firm peaks form
* Step 6
Fold egg whites into yolk mixture in 3 additions until uniform in color
* Step 7
Spread into prepared pan evenly
* Step 8
Bake until golden and it springs back when you touch it about 15 minutes
* Step 9
Cool cake on rack in pan 10 minutes then run a knife around edges to relate any stuck edges of cake and Invert onto confectioner's sugar dusted clean towel
* Step 10
Carefully peel off parchment paper
* Step 11
Immediately roll cake up with towel and cool completely on rack
* Step 12
MAKE pumpkin spice cream filling
* Step 13
Beat cream until soft peaks begin to form, add cinnamon
* Step 14
Combine milk and pudding mix in as seperate bowl, whisk to combine. Working quickly beat pudding into cream and beat just until light and flffy. Refrigerate just until it thickens enough to spread 15 to 25 minutes
* Step 15
Unroll cake and spread some filling on cakes surface
* Step 16
Roll cake up b and frost cake with remaing filling.
* Step 17
Decorate with the gingersnap crumbs and sparkle sugar. Refigerate at least 4 hours before slicing
Note: if there is a photo you can click to enlarge it
Tag
large eggs, seperated, yolks in one bowl and whites in a seperate large bowl
molasses
packed light brown sugar
cake flour
Baking powder
ground ginger
allspice
ground cinnamon
Salt
vanilla extract
Granulated Sugar
cream of tarter
3 ounce box jello instant pumpkin spice pudding g mix
milk, any type you have, I used 2%
heavy whipping cream
ground
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