Even though gingerbread usually makes us think of winter, we think this cake roll makes a perfect fall dessert, too. Your cake is ready to roll once it springs back when lightly touched.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
30 mins
chill:
4 hrs
bake:
12 mins
cool:
1 hr
total:
5 hrs 42 mins
Servings:
10
Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Almond Pastry Cream; chill as directed. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour, baking powder, ginger, cinnamon, salt, and cloves; set aside.

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  • Preheat oven to 375°F. In a medium mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon color. Beat in molasses just until combined.

  • Thoroughly wash beaters. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.

  • Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack. Meanwhile, prepare Maple Glaze.

  • Unroll cake; remove towel. Spread cake with Almond Pastry Cream to within 1 inch of the edges. Roll up cake; trim ends. Drizzle with Maple Glaze and sprinkle with almonds. Cover and chill for up to 6 hours.

Almond Pastry Cream

In a heavy medium saucepan combine 1/2 cup sugar, 4 teaspoons cornstarch, and 1/4 teaspoon salt. Gradually stir in 2 cup half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Gradually stir half of the mixture into 4 lightly beaten egg yolks. Return yolk mixture to the pan. Bring to a boil; reduce heat. Cook and stir 2 minutes. Remove from heat. Strain into a bowl. Stir in 1/2 teaspoon almond extract. Place bowl with the pastry cream in a larger bowl of ice water; let stand 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill for 4 hours or until cold; do not stir.

Maple Glaze

In a small bowl combine 1 1/4 cups powdered sugar and 2 tablespoons pure maple syrup. Stir in 1 to 2 teaspoons milk to make a glaze of drizzling consistency.

Nutrition Facts

340 calories; fat 11g; cholesterol 166mg; saturated fat 5g; carbohydrates 56g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 47g; protein 6g; vitamin a 379.1IU; vitamin c 0.4mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 33.6mcg; vitamin b12 0.5mcg; sodium 280mg; potassium 294mg; calcium 135mg; iron 1.6mg.
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