GINGERBREAD CAKE ROLL
Provided by Food Network Kitchen
Categories dessert
Time 2h
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
Deliciously moist and fluffy gingerbread cake roll that is loaded with warm, cozy flavours, and filled with homemade spiced whipped cream!
Provided by Marsha
Categories Cakes
Time 38m
Number Of Ingredients 16
Steps:
- Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
- Using a handheld or stand mixer fitted with the whisk attachment, whisk the egg whites until stiff peaks form. Set aside.
- In a separate bowl, beat the egg yolks and sugar until light and thick. Beat in the vanilla, yogurt and molasses. Add the flour, baking powder, spices, and salt, and mix until combined. Gently fold in the whipped egg whites.
- Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 8 - 10 minutes or until the cake springs back when lightly touched.
- Immediately invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
- Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar, vanilla, and spices, and whip to stiff peaks.
- Unroll the cake, peel off the paper, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.
Nutrition Facts : Calories 198 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 slice, Sodium 127 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GINGER BISCUIT ROLL
I love this recipe as it can be made with any biscuit (cookie) you like. The stronger flavoured ones are best but will work with any. I love the ginger taste in this. We have a biscuit (cookie) that is quite hard and spicy called Ginger Nut, that is what I used here but you can use a chocolate flavoured one too which is called a...
Provided by Jaded spoon
Categories Other Snacks
Number Of Ingredients 5
Steps:
- 1. With no cooking involved the kids can do this all by them selves. Spread a decent dollup of cream between the biscuits and sandwich together to form a log
- 2. Work fast, when you have a log long enough for your needs wrap in plastic wrap tightly and refidgerate for a few hours... over night is better.
- 3. Once the cream is absorbed and the log should be firm. Spread more cream around the log and decorate just before serving with fruit, chocolate, glace ginger... what ever you like.
- 4. Slice on the diagnal and it gives a nice visual slant in the slice... Very rich but oh so moreish!!!
PEACHY GINGERBREAD CAKE ROLL
My father loved gingerbread so I combined two or three recipes to create this one for him. This fruity, spiced cake roll gets kudos every time I serve it. -Dawn DePew, Blacklick, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat eggs for 3 minutes. Gradually add sugars, beating until mixture is thickened. Beat in the water, butter, molasses and vanilla. Combine the flour, pie spice, cinnamon, baking powder, baking soda and salt; fold into egg mixture. Spread batter into prepared pan. , Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat the cream cheese, preserves, ginger, cinnamon and nutmeg until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners' sugar and garnish with sliced peaches if desired.,
Nutrition Facts : Calories 425 calories, Fat 20g fat (12g saturated fat), Cholesterol 127mg cholesterol, Sodium 301mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love