Gingerbread Yule Log
3 eggs, separated
1/2 c molasses
1 T butter or margarine, melted
1/4 c sugar
1 c all-purpose flour
3/4 tsp baking powdr
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/8 tsp salt
Spiced Cream Filling:
1-1/2 c whipping cream
1/3 c confectioners’ sugar
1 tsp ground cinnamon
1 tsp vanilla
1/4 tsp ground cloves
Additional ground cinnamon
In a mixing bowl, beat yolks on high until thickened, about 3
minutes. Beat in molasses and butter.
In another bowl, beat whites until foamy; gradually add sugar,
beating until soft peaks form. Fold into yolk mixture. Combine dry
ingredients; gently fold into egg mixture until well mixed. Spread
in a greased and floured waxed paper-lined 15" x 10" baking pan.
Bake at 375º 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 a short side. 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 the filling.
Roll up. Place on serving plate. Spread remaining filling over
cake. Sprinkle with cinnamon.
Makes 10 servings