GINGERBREAD ROLL CAKE
Moist gingerbread roll cake filled with spiced creamy filling. A delicious twist on the traditional Christmas gingerbread cake
Ingredients
- 3 eggs room temperature
- 1/4 cup molasses
- 1/4 cup honey
- 1 tbsp melted butter
- 1/4 cup (50 grams) sugar
- 1 cup (120 grams) all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- pinch of salt
- powder sugar (for dusting)
- 1 1/2 cups (360 ml) heavy cream
- 1/3 cup (40 grams) powder sugar
- 1 tsp cinnamon
Gingerbread cake
Filling
Instructions
- Line a 15X10 jelly roll pan with parchment paper. Grease and flour the pan (and the paper) and set aside.
- Heat the oven to 375F.
- In a mixing bowl beat the egg yolks on high speed until thickened, about 3 minutes. Add the molasses, honey and melted butter and mix well.
- In a clean grease free bowl, with a clean whisk, beat egg whites until soft peaks form. Slowly add the sugar and continue whisking until firm peaks form.
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