GINGERBREAD ROLL

This Gingerbread roll is one of my favourite cakes for all occasions! It’s easy to make and incredibly delicious!

INGREDIENTS :

• 1 tablespoon melted butter
• 3 eggs
• 1/4 cup honey
• 1/4 cup molasses
• 1/4 cup sugar
• 1 cup flour
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
• Pinch of salt
• Powdered sugar
• 1/2 teaspoon cinnamon

Filling:

• 1/3 cup powdered sugar
• 1 teaspoon cinnamon
• 1 1/2 cups heavy cream

DIRECTIONS :

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: Using parchment paper, line a 15 x 10-inch jelly roll pan. Grease the parchment paper, then flour it.

Step 3: Place the egg yolks in a large mixing bowl. Beat for about 2 to 3 minutes until thick and creamy. Add the molasses, honey, and melted butter. Beat again until well combined.

Step 4: Beat the egg whites in another bowl using a mixer until soft peaks form. Gradually pour in the sugar, beating until firm peaks form.

Step 5: Into the egg yolk mixture, gently mix the egg whites. Add the flour, baking soda, salt, and spices, mixing slowly until just blended.

Step 6: Into the prepared baking pan, spread the batter. Place in the preheated oven and bake for about 10 to 11 minutes or until the top of the cake springs back when push using your fingers. Allow the cake to cool for a couple of minutes in the pan.

Step 7: Meanwhile, sprinkle the powdered sugar on a damp tea towel. Over the damp towel, carefully turn the cake, then remove the pan and parchment paper.

Step 8: Beginning at one of the shortest sides, roll the cake up. Leave the cake to cool completely.

Step 9: To make the filling, beat the heavy cream with sugar, and cinnamon until firm peaks form.

Step 10: Gently unroll the cake, then spread over around 2/3 of the whipped cream. Roll the cake again and put it on a tray. On top of the cake, spread the remaining whipped cream, then sprinkle with cinnamon. Allow the roll to set for about an hour or two.

Step 11: Serve and enjoy!