Christmas is in 2 days….this Gingerbread Roll is a soft, sweet and fragrant Holiday treat that you must bring to your table for Christmas. 🙂
Okay, so this was my first attempt at making a Gingerbread Roll and it was a challenge for me. The hard part was actually rolling the cake up, I made several mistakes, one I used a shorter pan than I was suppose to, so the cake was a bit thicker making it harder to roll and I tried cutting the cake and that made it not look so pretty and 2nd I put too much cream cheese mixture on it making it even more difficult to roll it. I wasn’t about to give up on it as this was a very lengthy process with several bowls and mixers going on to put this thing together in the first place. I made myself a promise as I was preparing gift boxes of goodies for people that this was going to make it in those boxes especially since my other baking disaster with the cupcakes didn’t go over to well. I must say the flavors of the gingerbread and cream cheese combination was soft, sweet and it smelled so heavenly when I took it out of the oven. It was in no way overpowering as I get when I eat gingerbread of any kind, this was the perfect combination of flavors and I highly recommend you to give it a go, just don’t make the mistakes I did and you should be fine. 🙂 This fabulous recipe came from Food and Wine December 2005 issue.
I have this notebook when I first took on the challenge of wanting to be an awesome baker of everything. I cut out magazine recipes from different magazines and I pilled them in this notebook, I’ve yet to conquer this book. I spend more time skimming through it saying to myself, “Yep…that looks good but it would take me all day to make.” No more procrastinating, I want to open a bakery some day so my New Year’s Resolution is to conquer this book and I will make several attempts at these recipes especially the ones that become disasters or mere saves. This recipe I pulled from this book, and yes it was difficult and yes I will be attempting it again with different flavors next time. 🙂
Folding the Egg Whites into the Cake Batter Mixture
- 5 large eggs, separated
- 1/2 cup molasses
- 1/4 cup plus 1/3 cup dark brown sugar
- 2 tablespoons finely grated fresh ginger
- 3/4 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 3/4 teaspoon ground allspice
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 4 ounces cream cheese, softened
- 1/2 teaspoon ground cinnamon
- 12 ounces crème fraîche
- 1/2 cup confectioners’ sugar
- 1 stick (4 ounces) unsalted butter
- Two 4-inch cinnamon sticks
- 8 whole cloves
- 2 tablespoons dark rum
- 2 tablespoons apple cider
- Confectioners’ sugar, for dusting
- Toasted pecans and dried cranberries, for garnish
- Preheat the oven to 325°. Line a 12-by-17-inch rimmed baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg yolks until pale, about 2 minutes. Add the molasses, 1/4 cup of the brown sugar and the fresh ginger and beat until combined. In a medium bowl, whisk the flour, baking powder, ground ginger, allspice, black pepper and salt. Beat the dry ingredients into the egg yolk mixture until combined.
- In a clean bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add 1/4 cup of the granulated sugar and beat until firm and glossy. Fold the egg whites into the batter until no streaks remain. Spread the batter onto the prepared baking sheet in an even layer. Bake for about 15 minutes, until lightly browned and firm to the touch. Transfer to a rack and let cool for 10 minutes.
- Sprinkle the cake with the remaining 2 tablespoons of granulated sugar. Run the blade of a sharp knife around the edge of the pan. Cover the cake with a clean kitchen towel and top with a large cutting board. Holding the pan, towel and cutting board, invert the cake onto the cutting board. Remove the pan and carefully peel off the parchment paper. Cover loosely with a kitchen towel and let the gingerbread cool completely.
- In a small microwave-safe bowl, sprinkle the gelatin over the cold water; let stand until softened, about 5 minutes. Microwave at high power until the gelatin is melted, about 10 seconds. In a clean bowl, beat the cream cheese with the cinnamon and melted gelatin until smooth. In another bowl, whip the crème fraîche with the confectioners’ sugar until still. Fold the cream cheese into the crème fraîche.
- Spread the filling evenly over the entire surface of the cake. Starting at a short end, roll up the cake jelly roll–style. Wrap the gingerbread roll tightly in plastic and refrigerate until firm, at least 3 hours.
- In a small saucepan, melt the butter. Add the remaining 1/3 cup of brown sugar and bring to a boil, whisking constantly. Add the cinnamon sticks and cloves. Whisk in the rum and cider and remove from the heat. Let the butter-rum sauce steep for 1 hour. Discard the cinnamon sticks and cloves.
- Unwrap the gingerbread roll and transfer it to a plate; dust lightly with confectioners’ sugar. Cut into slices and bring to room temperature. Garnish the gingerbread roll with the pecans and cranberries and serve with the butter-rum sauce.