A grown-up version of holiday gingerbread men, the gingerbread roll will soon be a new tradition in your home!
As a New England native, I grew up eating gingerbread, ginger cookies, molasses cookies, molasses doughnuts…… you name it. If it had molasses and/or ginger in it – I wanted it on my menu! When we moved west, the locals thought my desire for all things molasses was a bit strange. I have backed off a little, but the holidays are one time when I can indulge with no western native side-eye. After all, everyone loves gingerbread cookies. While nice and gingery, the best thing about gingerbread men though, is that the grandchildren decorate them. That isn’t an option this pandemic year. So, I combined two Pottle holiday traditions – gingerbread men and a chocolate peppermint roll – and made this yummy gingerbread roll.
The inspiration for the gingerbread came from one of my all-time favorite cookbooks; Gingerbread by Jennifer Lindner McGlinn. Get yourself a copy. You won’t regret it! Anyway, among the many fantastic ginger-based recipes is one very fancy Buche de Noel. It’s beautiful, but I was thinking something simpler. So I adapted the recipe (below) and turned it into a roll.
I did fill and frost the roll with Italian Meringue Buttercream. I flavored the filling with pumpkin puree and a little brown sugar, and the frosting with some homemade apple butter. But this roll would be equally wonderful with a cream cheese filling or a whipped cream filling or even a lemon or orange curd filling. Frost it with whipped cream or lemon drizzle or brown sugar icing.
12 Days of Baking Challenge
I may have bitten off more than I can chew – or bake – but please join me; for one day, three days, or all 12 days! We are baking something different each day between now and December 24th. It can be anything you want; sweet or savoy. You can try today’s recipe, or something else. Get more details here.
Please send along a picture of your creation, along with a link to the recipe if you like, and I will post as many photos as I can. Or, post your own on Instagram with the hashtag #STPbakingchallenge. Happy baking!
- 4 large eggs separated
- 5 Tablespoons granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup packed brown sugar
- 1 Tablespoon molasses
- 1/2 cup unbleached, all-purpose flour
- 2 Tablespoons almond or flax meal
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground mace
- Preheat oven to 350 degrees.
- Line a 15 ½ x 10 ½ inch jelly roll pan with aluminum foil;generously grease foil.
- Beat egg whites until foamy; gradually adding granulated sugar and whip to soft peaks. Set aside.
- Beat egg yolks with vanilla. Add brown sugar and molasses and continue whipping until slightly thickened.
- Combine dry ingredients. Add to egg-yolk mixture. Fold gently into egg whites.
- Spread evenly in pan. Bake for 10 minutes or until top springs back when lightly touched.
- Immediately invert onto towel sprinkled with confectioners’ sugar. Carefully peel off the aluminum foil. Roll cake in towel, starting from narrow end. Place on wire rack to cool.
- Prepare desired filling. Unroll cake. Spread with filling. Reroll cake (without the towel!). Frost or glaze with desired topping. Chill. Makes 10-12 servings.
What are you baking during these 12 Days of Baking Challenge? So far, we have made:
Day One: Cranberry Orange Biscotti
Day Two: White Fruitcake
Day Three: Blood Orange-Blueberry Muffins
Day Four: Oatmeal Chippers
Day Five: Sourdough Pfefferneusse Cookies