Gingerbread Yule Log
A festive rolled gingerbread sponge filled with spiced whipped cream.
Contains common allergens
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Instructions
- 1
In a mixing bowl, beat the egg yolks on high speed until thickened, about 3 minutes. Beat in the molasses and melted butter. In another bowl, beat the egg whites until foamy, then gradually add the granulated sugar, beating until soft peaks form. Fold the whites into the yolk mixture.
- 2
Combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt, then gently fold into the egg mixture until well mixed.
- 3
Line a greased 15x10x1-inch baking pan with waxed paper; grease and flour the paper. Spread the batter evenly into the pan.
- 4
Bake at 375°F (190°C) for 9 to 12 minutes, or until the cake springs back when lightly touched. Turn the cake out onto a linen towel dusted with confectioners' sugar.
- 5
Peel off the waxed paper and, starting with a short end, roll the cake up in the towel. Cool completely on a wire rack.
- 6
Meanwhile, beat the heavy cream, confectioners' sugar, cinnamon, vanilla, and cloves in a chilled bowl until soft peaks form.
- 7
Gently unroll the cooled cake and spread it with half of the spiced whipped cream, then roll it back up. Spread the remaining filling over the outside of the cake and sprinkle with additional cinnamon if desired.
Plan it in Listahan
Add Gingerbread Yule Log to your week, check it against your household's allergens, and build the shopping list automatically.