Gingerbread Chiffon Sponge Cake Recipes

CHIFFON SPONGE CAKE

Steps:

• Preparation 1 Lightly spray a 3-by-8-inch or 2-by 10-inch cake pan with canola oil spray. Line with parchment and flour the sides of the pan.2 In a bowl, whip the canola oil and egg yolks until combined. Add the water and vanilla extract.3 In a mixer bowl, sift together the flour, sugar, baking powder, and salt. Place the bowl on the electric mixer.4 Add the egg yolk mixture and beat gently just to combine. Scrape down the bowl.5 Beat at high speed for 20 seconds to fully aerate. Remove from mixer machine and scrape down bowl. Set aside.6 In another mixer bowl, whip the egg whites to a foam. Slowly sift in the second measure of sugar and whip to firm peaks.7 Gently fold meringue into reserved batter. Transfer to cake pan.8 Bake in a 325°F convection oven for about 30 minutes. Source: canolainfo.org

GINGERBREAD CAKE ROLL

Steps:

• Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper. Whisk the flour, cinnamon, ginger, allspice, baking powder, baking soda, nutmeg, cloves and salt in a medium bowl.
• Whisk the egg yolks, melted butter and molasses in a large bowl. Beat the egg whites and granulated sugar with a mixer on medium-high speed until stiff peaks form, 5 minutes. Stir the
• flour mixture into the yolk mixture until smooth. Stir one-third of the whites into the batter with a rubber spatula, then fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until a toothpick inserted into the center comes out with just a few crumbs, 10 to 12 minutes.
• Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
• Meanwhile, make the filling: Beat the heavy cream and 3/4 cup confectioners' sugar with a mixer on high speed until soft peaks form. Beat in the mascarpone and vanilla. (Do not overbeat.) Fold in the chocolate chips and candied citrus with a rubber spatula.
• Make the topping: Combine the remaining 2 tablespoons confectioners' sugar, the cinnamon, ginger, allspice, nutmeg and cloves in a bowl. Gently unroll the cake. Spread the filling over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife. Transfer to a platter; dust with the spice mixture.

GINGERBREAD CHIFFON SPONGE CAKE

Steps:

• Grease and line a 9x5 loaf tin. Preheat oven to 180°C.
• Sieve flour, ginger, soda together and set aside.
• Beat egg yolks and sugar till very pale and fluffy.Gradually add in melted butter. Add in treacle, rum and milk. Mix well with electric mixer. Pour in sifted dry ingredients and mix.
• In a clean bowl whisk egg whites and the 1 tsp of sugar till foamy. Add in cream of tartar and whisk till stiff peaks form.
• Fold egg whites into cake batter and incorporate well. Pour into tin and bake for around 40 minutes or till a skewer inserted in the middle comes out clean.
• Cool for five minutes and take it out of the tin. Cool thoroughly before cutting.

GINGERBREAD ROULADE CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 10 1/2-by-15 1/2-inch baking sheet with parchment paper so it fits the bottom snuggly. Butter and flour the parchment and the sides of the baking sheet.
• Whisk together the flour, baking powder, cinnamon, ginger, pepper, allspice and 1/2 teaspoon salt in a large bowl and set aside.
• Beat the egg yolks and 3/4 cup granulated sugar with an electric mixer on medium-high speed in a large bowl until the mixture is thick and falls into heavy ribbons when the beaters are lifted, about 5 minutes. Beat in the melted butter, molasses and vanilla. Sift the spiced flour mixture into the egg yolk mixture and use a rubber spatula to gently fold together until just incorporated.
• Rinse the egg beaters and beat the egg whites and remaining pinch salt with an electric mixer on medium-high speed in a large bowl until frothy. Add the remaining 1 tablespoon granulated sugar and continue to beat until soft peaks form.
• Fold one-third of the whipped egg whites into the cake batter to loosen it up a bit. Then gently fold in the remaining whipped egg whites until just combined. Pour the cake batter into the prepared baking sheet and spread it out in an even layer. Bake until the middle of the cake springs back when pressed, 12 to 15 minutes.
• To roll up or train the cake: While the cake is still hot, use a knife to cut around the sides of the baking sheet to release the cake. Dust the cake with confectioners' sugar. Spread a large clean kitchen towel (preferably not terrycloth or microfiber) over the top of the cake. Quickly invert the baking sheet onto the towel. Tap the bottom of the baking sheet and slowly lift up; the cake should release and be positioned squarely on the towel. Carefully peel away the parchment paper, making sure not to tear the cake. Trim away any rough edges if desired. Then, while the cake is still warm and starting at the long side of the cake, roll it up into a tight log, taking the towel with it. Let the cake cool completely, rolled up just like this, about 30 minutes.
• For the filling: Beat the cream cheese and butter with an electric mixer on medium-high speed in a medium bowl until smooth. Add the confectioners' sugar, lemon juice, vanilla and salt and beat until thick and smooth. Set aside 2 tablespoons of the filling.
• To fill and roll the cake: Unroll the cooled cake and spread the filling over the top in an even layer. Then roll the cake back up (without the towel this time) and put it seam-side down on a serving platter. Dip each gum drop in some of the reserved filling and evenly space them down the center of the roulade. Dust the cake with more confectioners' sugar. Slice and serve.