Gingerbread Yule Log Recipe #539
1 hour | 1 hour prep
SERVES 10
- 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 powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon ginger
- 1/2 teaspoon clove
- 1/8 teaspoon salt
- 1 1/2 cups whipping cream
- 1/3 cup confectioners' sugar
- 1 teaspoon cinnamon, ground
- 1 teaspoon vanilla extract
- 1/4 teaspoon clove, ground
- cinnamon, ground, additional (optional)
- 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 15x10x1 in. baking pan with waxed paper; grease and flour paper.
- Spread batter into pan. Bake at 375'F 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 first five filling ingredients 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.
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5 stars