Gingerbread Yule Log
- 3 Eggs, separated
- ½ cup Molasses
- 1 tbsp. Butter or margarine, melted
- ¼ cup Sugar
- 1 cup All purpose flour
- ¾ tsp. Baking powder
- ¾ tsp. Baking soda
- ½ tsp. Ground cinnamon
- ½ tsp. Ground ginger
- ½ tsp. Ground cloves
- 1/8 tsp. Salt
Spiced Cream Filling:
- 1 ½ cups Whipping cream
- 1/3 cup Confectioners’ sugar
- 1 tsp. Ground cinnamon
- 1 tsp. Vanilla extract
- ¼ tsp. Ground cloves
- Additional ground cinnamon, optional
Preheat oven to 375F.
With your stand mixer, beat egg yolks on high until thickened, about 3 minutes.
Beat in molasses and butter.
In a separate bowl, beat egg whites until foamy; gradually add sugar, beating until soft peaks form.
Fold egg white mixture into yolk mixture.
Combine dry ingredients; gently fold into egg mixture until well mixed.
Line a greased 15” x 10” x 1” baking pan with waxed or parchment paper; grease and flour paper.
Spread batter into pan.
Bake at 375F for 9-12 minutes or until cake springs back when lightly touched.
Turn onto a linen towel dusted with confectioners’ sugar.
Peel off paper and roll cake up in towel, starting with short end.
Cool on a wire rack.
Meanwhile, beat the first five filling ingredients in a mixing bowl until soft peaks form.
Unroll cake; spread with half of the filling.
Spread remaining filling over cake.
Sprinkle with cinnamon, if desired.
Makes 10 servings.