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Gingerbread Yule Log
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 each baking powder and baking soda
1/2 teaspoon each ground cinnamon, ginger and cloves
1/8 teaspoon salt
SPICED CREAM FILLING:
1 1/2 cups whipping cream
1/3 cup confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
Additional ground cinnamon, 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 15x1Ox1 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.
Yield: 10 servings.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
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Frank's Recipes
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© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
