Gingerbread Cake Roll With Pumpkin Spice Cream Recipe by fenway
Cooking Instructions 20 mins 1 Preheat oven to 325. Spray a 9 by 17 inch jelly roll pan with bakers spray. Line pan with parchment paper. Sray parchment with bakers spray 2 In a bowl whisk together flour, baking powder, ginger, cinnamon allspice and salt, set aside 3 Beat the egg yolks until light in color about 2 minutes, beat in light brown sugar, molasses and vanilla 4 Stir in the flour mixture to combine well 5 Beat egg whites with clean, dry beaters with cream of tarter until soft peaks form, Slowly add granulated sugar and beat until firm peaks form 6 Fold egg whites into yolk mixture in 3 additions until uniform in color 7 Spread into prepared pan evenly 8 Bake until golden and it springs back when you touch it about 15 minutes 9 Cool cake on rack in pan 10 minutes then run a knife around edges to relate any stuck edges of cake and Invert onto confectioner's sugar dusted clean towel 10 Carefully peel off parchment paper 11 Immediately roll cake up with towel and cool completely on rack 12 MAKE pumpkin spice cream filling 13 Beat cream until soft peaks begin to form, add cinnamon 14 Combine milk and pudding mix in as seperate bowl, whisk to combine. Working quickly beat pudding into cream and beat just until light and flffy. Refrigerate just until it thickens enough to spread 15 to 25 minutes 15 Unroll cake and spread some filling on cakes surface 16 Roll cake up b and frost cake with remaing filling. 17 Decorate with the gingersnap crumbs and sparkle sugar. Refigerate at least 4 hours before slicing 1 Preheat oven to 325. Spray a 9 by 17 inch jelly roll pan with bakers spray. Line pan with parchment paper. Sray parchment with bakers spray 1 Preheat oven to 325. Spray a 9 by 17 inch jelly roll pan with bakers spray. Line pan with parchment paper. Sray parchment with bakers spray 2 In a bowl whisk together flour, baking powder, ginger, cinnamon allspice and salt, set aside 2 In a bowl whisk together flour, baking powder, ginger, cinnamon allspice and salt, set aside 3 Beat the egg yolks until light in color about 2 minutes, beat in light brown sugar, molasses and vanilla 3 Beat the egg yolks until light in color about 2 minutes, beat in light brown sugar, molasses and vanilla 4 Stir in the flour mixture to combine well 4 Stir in the flour mixture to combine well 5 Beat egg whites with clean, dry beaters with cream of tarter until soft peaks form, Slowly add granulated sugar and beat until firm peaks form 5 Beat egg whites with clean, dry beaters with cream of tarter until soft peaks form, Slowly add granulated sugar and beat until firm peaks form 6 Fold egg whites into yolk mixture in 3 additions until uniform in color 6 Fold egg whites into yolk mixture in 3 additions until uniform in color 7 Spread into prepared pan evenly 7 Spread into prepared pan evenly 8 Bake until golden and it springs back when you touch it about 15 minutes 8 Bake until golden and it springs back when you touch it about 15 minutes 9 Cool cake on rack in pan 10 minutes then run a knife around edges to relate any stuck edges of cake and Invert onto confectioner's sugar dusted clean towel 9 Cool cake on rack in pan 10 minutes then run a knife around edges to relate any stuck edges of cake and Invert onto confectioner's sugar dusted clean towel 10 Carefully peel off parchment paper 10 Carefully peel off parchment paper 11 Immediately roll cake up with towel and cool completely on rack 11 Immediately roll cake up with towel and cool completely on rack 12 MAKE pumpkin spice cream filling 12 MAKE pumpkin spice cream filling 13 Beat cream until soft peaks begin to form, add cinnamon 13 Beat cream until soft peaks begin to form, add cinnamon 14 Combine milk and pudding mix in as seperate bowl, whisk to combine. Working quickly beat pudding into cream and beat just until light and flffy. Refrigerate just until it thickens enough to spread 15 to 25 minutes 14 Combine milk and pudding mix in as seperate bowl, whisk to combine. Working quickly beat pudding into cream and beat just until light and flffy. Refrigerate just until it thickens enough to spread 15 to 25 minutes 15 Unroll cake and spread some filling on cakes surface 15 Unroll cake and spread some filling on cakes surface 16 Roll cake up b and frost cake with remaing filling. 16 Roll cake up b and frost cake with remaing filling. 17 Decorate with the gingersnap crumbs and sparkle sugar. Refigerate at least 4 hours before slicing 17 Decorate with the gingersnap crumbs and sparkle sugar. 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