Gingerbread Yule Log

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      3 eggs, separated
      1/2 cup molasses
      1 tablespoon butter or margarine, melted
      1/4 cup sugar
      1 cup all-purpose flour
      3/4 teaspoon baking soda
      3/4 teaspoon baking powder
      1/2 teaspoon cloves
      1/2 teaspoon ginger
      1/2 teaspoon ground cinnamon
      1/8 teaspoon salt

      1 1/2 cups whipping cream
      1/3 cup confectioners’ sugar
      1 teaspoon ground cinnamon
      1 teaspoon vanilla extract
      1/4 teaspoon ground cloves

      In a mixing bowl, beat yolks on high until thickened, about 3 minutes. Beat in molasses and butter.
      In another bowl, beat whites until foamy; gradually add sugar, beating until soft peaks form.
      Fold into yolk mixture. Combine dry ingredients; gently fold into egg mixture until well mixed.
      Line a greased 15x1Ox1 in. baking pan with waxed paper; grease and flour paper. Spread batter into pan.
      Bake at 375F for 9-12 minutes or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in towel, starting with short end. Cool on a wire rack

      Meanwhile, beat the cream, sugar, cinnamon, vanilla and cloves in a mixing bowl until soft peaks form. Unroll cake; spread with half the filling. Roll up. Spread remaining filling over cake. Sprinkle with cinnamon if desired.
      Yield: 10 servings.

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