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.
Roll up.
Spread remaining filling over cake.
Sprinkle with cinnamon, if desired.
Makes 10 servings.