Gingerbread Yule Log
|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|
|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|
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.