Gingerbread Yule Log

Gingerbread Yule Log

3 eggs, separated
1/2 cup molasses
1 tablespoon butter or margarine, melted
1/4 cup sugar
1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

1 1/2 cups whipping cream
1/3 cup confectioners’ sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves

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.

Line a greased 15x1Ox1 in. baking pan with waxed 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 cream, sugar, cinnamon, vanilla and cloves in a mixing bowl until soft peaks form. Unroll cake; spread with half the filling. Roll up. Spread remaining filling over cake. Sprinkle with cinnamon if desired.

Yield: 10 servings.

jackie austin