End Piece of Gingerbread Cake Roll

Perhaps it is pride that I need you to know this is an end piece.  The filling was fuller in the middle but I didn't put it all the way to each edge knowing as it rolled up it would squish out.  That said, there was still enough filling that it was enjoyable to eat.  I usually cut off the ends before serving to be sure that it looks as appealing to the eye as possible.
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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

Cooking spray
Parchment paper
2/3C Cake flour
1-1/2t Cinnamon
1-1/2t ground Ginger
1/2t Baking powder
1/4t Salt
1/4t ground Cloves
1/4t ground Allspice
4 large Eggs, separated
1/2C Sugar
3T Molasses
3T Butter, melted
1t Vanilla
1/3C Powdered sugar

1/4C Sugar
1/4C Water
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
1/8t Salt
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.

Mascarpone Substitute
16 oz. cream cheese
1/3C sour cream
1/4C heavy whipping cream

Blend ingredients until smooth


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