Thursday, December 8, 2016
End Piece of Gingerbread Cake Roll
I made this dessert for a Christmas party. The ends I had cut off were all I had since what I took to the party was eaten. My kids, while they enjoyed it, wished it was sweeter. This is why I like it because this is a season of sweetness and it was nice to not be overwhelmed by it.
Gingerbread Cake Roll
2/3C Cake flour
1-1/2t ground Ginger
1/2t Baking powder
1/4t ground Cloves
1/4t ground Allspice
4 large Eggs, separated
3T Butter, melted
1/3C Powdered sugar
2T Apple Cider or Orange Juice
1C Heavy Cream
2T Apple Cider or Orange Juice
1 (8 oz. container) Mascarpone Cheese, softened*
1/4C Powdered Sugar
Chopped Crystallized Ginger
Prepare Cake: Preheat oven to 400. Lightly grease a 15 x 10-inch jelly roll pan with cooking spray, line with parchment paper. Grease parchment paper (with shortening), and dust with flour.
Whisk together cake flour and next 6 ingredients in a medium bowl. Beat egg yolks and 1/4C sugar at high speed with mixer until thick and pale. Reduce speed to low. Beat in molasses, butter and vanilla. Sift flour mixture over egg yolk mixture, in 3 additions, gently folding in flour mixture after each addition.
Thoroughly clean beaters. Beat egg whites at medium speed with mixer until foamy; gradually add remaining 1/4C sugar, beating until stiff peaks form and sugar dissolves. Gently fold egg white mixture into batter. Gently spread batter into prepared pan.
Bake at 400 for 10 minutes or until a toothpick comes out clan and top is lightly browned.
Sprinkle 1/3C powdered sugar over top of cake. Invert cake onto parchment paper-lined surface. Peel top layer of parchment from cake. Starting at 1 short side, immediately roll cake and bottom parchment paper together. Cool completely. (about 1 hour)
Prepare syrup: Combine sugar and 1/4C water in a small saucepan over med.-high heat. Bring to a simmer, stirring until sugar dissolves. Remove from heat; cool 5 min. stir in apple cider or orange juice.
Prepare frosting: Beat cream and juice at high speed with mixer until stiff peaks form. Stir together mascarpone, powdered sugar, and salt in a separate bowl until blended. Gently fold in whipped cream mixture into mascarpone mixture until blended. Reserve 1-1/2C frosting; cover and chill for later use.
Unroll cake onto a flat surface. Poke holes all over cake with a wooden pick. Brush syrup onto cake in several additions, letting syrup soak into cake after each addition. Spread remaining 1-1/2C frosting over cake, leaving a 1-inch border on all sides and using parchment paper as a guide. Place cake, wrapped in parchment paper, on a baking sheet. Chill 2 to 24 hours.
Transfer cake to a serving platter; remove and discard parchment paper. Top with reserved chilled frosting; sprinkle with crystallized ginger.
* If you are unable to find the Mascarpone cheese at your grocery store, or you would like to save a few dollars, you can whip up your own and it will not affect the flavor of your dessert.
16 oz. cream cheese
1/3C sour cream
1/4C heavy whipping cream
Blend ingredients until smooth