Peachy Gingerbread Cake Roll Recipes

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 CAKE ROLL

Steps:

• Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
• Using a handheld or stand mixer fitted with the whisk attachment, whisk the egg whites until stiff peaks form. Set aside.
• In a separate bowl, beat the egg yolks and sugar until light and thick. Beat in the vanilla, yogurt and molasses. Add the flour, baking powder, spices, and salt, and mix until combined. Gently fold in the whipped egg whites.
• Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 8 - 10 minutes or until the cake springs back when lightly touched.
• Immediately invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
• Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar, vanilla, and spices, and whip to stiff peaks.
• Unroll the cake, peel off the paper, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.

AWESOME GINGERBREAD CAKE ROLL

Steps:

• 1. Line a greased 15 X 10 inch baking pan with waxed paper; grease and flour the paper and set aside.
• 2. Let eggs stand at room temperature for 30 minutes. Seperate eggs into two bowls.
• 3. In a large mixing bowl, beat egg yolks on high speed until thickened, about 3 minutes.
• 4. Beat in molasses and butter.
• 5. In a small bowl with clean beaters, beat eggs whites on medium speed until foamy. Gradually add sugar, on tablespoon at a time, beating on high until soft peaks form. Fold into yolk mixture.
• 6. Combine the flour, baking soda, spices and salt, and gently fold into egg mixture until combined.
• 7. Spread batter into prepared pan.
• 8. Place in 375 pre-heated oven and bake for 9 to 12 minutes or until top springs back when lightly touched.
• 9. Remove from oven and cool in pan for 5 minutes.
• 10. Turn the cake onto a clean kitchen towl that has been dusted with confectioners' sugar.
• 11. Gently peel off waxed paper.
• 12. Starting at the short end of the cake gently roll up cake in the towel jelly roll style. Place on a wire rack and cool completely.
• 13. In a chilled large mixing bowl, combine the first five spiced cream filling ingredients and beat until soft peaks form. Set aside.
• 14. Unroll cake and spread half of the filling evenly over cake to within 1/2 inch from the edges.
• 15. Carefully roll up again. Place on serving platter and spread remaining filling over cake.
• 16. Sprinkle with cinnamon if desired and store in refrigerator until serving time.

GINGER PEACH UPSIDE-DOWN CAKE

Steps:

• In a small bowl, combine butter and brown sugar. Spoon into an ungreased 10-in. fluted tube pan. Alternately arrange peaches and cherries in pan. , Prepare gingerbread batter according to package directions for cake; carefully pour over fruit. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Cool completely before cutting.

PEAR GINGERBREAD CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; grease and flour the pan and paper. Set aside. In a large bowl, beat eggs and egg yolks for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in butter and molasses. Combine the flour, baking powder and spices; fold into egg mixture. Spread batter into prepared pan., Bake at 375° for 9-11 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small skillet, saute pears in butter until tender. Remove from the heat; stir in brandy. Cool completely. In a large bowl, beat the cream, confectioners' sugar, cinnamon and ginger until stiff peaks form. Gently fold in pear mixture., Unroll cake and spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Dust with additional confectioners' sugar and cinnamon if desired.

GINGERBREAD CAKE ROLL

Steps:

• Cake:.
• Line a greased 15 x 10 inch jellyroll pan with waxed paper; grease and flour wax paper. Set pan aside.
• Beat egg yolks at high speed with an electric mixer until thick and pale. Gradually add butter and molasses, beating until blended.
• Beat egg whites at high speed until foamy. Gradually add sugar, 1 tbls. at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). Fold egg whites into yolk mixture.
• Combine flour and next 6 ingredients; gradually fold flour mixture into egg mixture. Spread batterevenly into prepared pan. Bake at 350F for 8-10 minutes or just until cake springs back when touched lightly.
• Sift powdered sugar in a 15 x 10 inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool completly on a wire rack, seam side down.
• Unroll cake; spread with half of Spiced Cream Frosting' carefully re-roll. Place on a serving plate, seam side down. Spread remaining Spiced Cream Frosting on all sides. Pull a fork or an icing comb down length of frosting. Cover loosely, and chill until ready to serve.
• Frosting:.
• Combine all ingredients; beat at medium speed until soft peaks form.

GRANDMA'S SPICED GINGERBREAD ROLL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray, set a piece of waxed paper on top, and spray wax paper.
• Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
• Beat egg yolks at high speed in a second bowl until thick and creamy, about 5 minutes. Stir in molasses and melted butter. Fold in egg whites.
• Combine flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt in a bowl. Sift onto the batter and carefully fold in. Spread batter onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center of the sheet comes out clean, 8 to 10 minutes.
• Dust a kitchen towel with powdered sugar. Invert cake onto the towel. Pull off waxed paper and carefully roll up cake up using the towel. Allow to cool seam side down, about 30 minutes.
• Meanwhile, make the spiced cream. Combine heavy cream, powdered sugar, cinnamon, vanilla extract, and cloves in a bowl. Beat with an electric mixer until cream has the consistency of frosting.
• Carefully unroll the cake and spread 1/2 of the spiced cream on top. Roll cake roll back up, without the towel, and spread remaining cream around the top and sides of the cake roll.

GINGERBREAD CAKE ROLL WITH EGGNOG WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with foil. Spray the foil and the sides of the pan with nonstick spray.
• Place eggs in a large bowl; beat with an electric mixer on high speed for 5 minutes. Gradually beat in sugar, molasses, and applesauce.
• Stir flour, cinnamon, baking powder, ginger, allspice, and salt together in a separate bowl. Add to the wet ingredients and mix to combine. Spread into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
• Lay a kitchen towel on a work surface and sprinkle liberally with 1/4 cup powdered sugar, or as needed. Remove cake from the oven and immediately turn out onto the towel.
• Start at the narrow end and roll the towel and cake together. Let sit until completely cool, about 2 hours. The cake will be sticky, soft, and spongy; it might come off a little on your fingers, but that's okay.
• Place mascarpone cheese in a medium mixing bowl. Beat with a hand mixer or an electric wire whisk and gradually add vanilla, followed by 1 cup powdered sugar. Slowly add whipping cream and continue to beat until icing becomes light and fluffy. Mix in eggnog.
• Unroll the cooled cake and gently remove the towel. Spread about 1/2 of the filling over the cake, leaving about 1/2 inch uncovered at the edges. Start at the narrow end and re-roll the cake. As you roll, the filling will shift a little and you may need to remove some if you've put too much on; that's okay, just have a knife handy to scrape off any excess as you roll.
• Cut into slices. Top with remaining filling and dust with cinnamon and powdered sugar. Or, wrap cake in plastic wrap before slicing, and refrigerate for up to 24 hours before serving.