Go Back

Gingerbread Roll

A grown-up version of holiday gingerbread men, the gingerbread roll will soon be a new tradition in your home!
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 350 degrees.
  2. Line a 15 ½ x 10 ½ inch jelly roll pan with aluminum foil;generously grease foil.
  3. Beat egg whites until foamy; gradually adding granulated sugar and whip to soft peaks. Set aside.
  4. Beat egg yolks with vanilla. Add brown sugar and molasses and continue whipping until slightly thickened.
  5. Combine dry ingredients. Add to egg-yolk mixture. Fold gently into egg whites.
  6. Spread evenly in pan. Bake for 10 minutes or until top springs back when lightly touched.
  7. 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.
  8. Prepare desired filling. Unroll cake. Spread with filling. Reroll cake (without the towel!). Frost or glaze with desired topping. Chill. Makes 10-12 servings.