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Gingerbread Cake Roll With Pumpkin Spice Cream Recipe

Gingerbread Cake Roll with Pumpkin Spice Cream Recipe
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Cooking Time : 20 minutes
Serving : 12
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Prepare the ingredients before making Gingerbread Cake Roll with Pumpkin Spice Cream in your home. Then, follow these steps below to serve Gingerbread Cake Roll with Pumpkin Spice Cream for your family or friends.

Ingredients: Gingerbread Cake Roll with Pumpkin Spice Cream

  • GINGERBREAD CAKE ROLL
  • 5 large eggs, seperated, yolks in one bowl and whites in a seperate large bowl
  • 1/2 cup molasses
  • 1/4 cup packed light brown sugar
  • 2/3 cup cake flour
  • 1 tsp baking powder
  • 1 1/2 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 1 tsp cream of tarter
  • confectioner's sugar for dustiing
  • FILLING AND TOPPING
  • 1 3 ounce box jello instant pumpkin spice pudding g mix
  • 1 1/4 cup milk, any type you have, I used 2%
  • 1 cup heavy whipping cream
  • 1/2 tsp ground
  • GARNISH
  • gingersnap cookie crumbs
  • sparkle sugar

How to Make Gingerbread Cake Roll with Pumpkin Spice Cream

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Gingerbread Cake Roll with Pumpkin Spice Cream in your home by yourself.

    Step 1
  • Preheat oven to 325. Spray a 9 by 17 inch jelly roll pan with bakers spray. Line pan with parchment paper. Sray parchment with bakers spray
  • Step 2
  • In a bowl whisk together flour, baking powder, ginger, cinnamon allspice and salt, set aside
  • Step 3
  • Beat the egg yolks until light in color about 2 minutes, beat in light brown sugar, molasses and vanilla
  • Step 4
  • Stir in the flour mixture to combine well
  • Step 5
  • Beat egg whites with clean, dry beaters with cream of tarter until soft peaks form, Slowly add granulated sugar and beat until firm peaks form
  • Step 6
  • Fold egg whites into yolk mixture in 3 additions until uniform in color
  • Step 7
  • Spread into prepared pan evenly
  • Step 8
  • Bake until golden and it springs back when you touch it about 15 minutes
  • Step 9
  • Cool cake on rack in pan 10 minutes then run a knife around edges to relate any stuck edges of cake and Invert onto confectioner's sugar dusted clean towel
  • Step 10
  • Carefully peel off parchment paper
  • Step 11
  • Immediately roll cake up with towel and cool completely on rack
  • Step 12
  • MAKE pumpkin spice cream filling
  • Step 13
  • Beat cream until soft peaks begin to form, add cinnamon
  • Step 14
  • Combine milk and pudding mix in as seperate bowl, whisk to combine. Working quickly beat pudding into cream and beat just until light and flffy. Refrigerate just until it thickens enough to spread 15 to 25 minutes
  • Step 15
  • Unroll cake and spread some filling on cakes surface
  • Step 16
  • Roll cake up b and frost cake with remaing filling.
  • Step 17
  • Decorate with the gingersnap crumbs and sparkle sugar. Refigerate at least 4 hours before slicing
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