Desserts

Gingerbread Yule Log

Name: Gingerbread Yule Log
Total time: 63 min
Yield: 10 servings
Cuisine: Desserts
Ingredients: 3 large eggs (separated); 1/2 cup molasses; 2 Tbsp butter (melted); 1/2 cup granulated sugar; 3/4 cup all-purpose flour; 3/4 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/8 tsp ground cloves; 1/4 tsp salt; 1 cup heavy whipping cream; 1/3 cup confectioners' sugar; 1 tsp ground cinnamon; 1 tsp vanilla extract; 1/4 tsp ground cloves

A festive rolled gingerbread sponge filled with spiced whipped cream.

63 minutes

Serves 10

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

7 steps

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.

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