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Gingerbread Yule Log

Holiday.Cook's picture
Ingredients
  Eggs 3 , separated
  Molasses 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon, melted
  Cream of tartar 1⁄4 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  All purpose flour 1 Cup (16 tbs)
  Baking soda 1⁄4 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
For filling / frosting
  Whipping cream 1 1⁄2 Cup (24 tbs)
  Confectioners sugar 1⁄3 Cup (5.33 tbs)
  Ground cinnamon 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Ground cloves 1⁄4 Teaspoon
Directions

Line a greased 15-in x 10-in x 1 in baking pan with waxed paper and grease the paper; set aside.
In a mixing bowl, beat egg yolks, molasses and butter until thickened, about 3 minutes.
In another mixing bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold into egg yolk mixture.
Combine the flour, baking soda, spices and salt; fold into egg mixture until well combined.
Spread batter into prepared pan.
Bake at 350° for 12-15 minutes or until cake springs back when lightly touched.
Cool for 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners' sugar.
Gently peel off waxed paper.
Roll up cake in the towel jelly-roll style, starting with a short side.
Cool completely on a wire rack.
In a mixing bowl, combine the cream, confectioners' sugar, cinnamon, vanilla and cloves; beat until soft peaks form.
Unroll cake; spread half of the filling evenly over cake to within 1/2 in of edges.
Roll up again.
Place seam side down on serving plate.
Frost with remaining filling.
Cover and refrigerate until serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Healthy
Ingredient: 
Egg
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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