DIY Recipe: Tasty Gingerbread Cake Roll with Pumpkin Spice Cream

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Gingerbread Cake Roll with Pumpkin Spice Cream.

Gingerbread Cake Roll with Pumpkin Spice Cream You can make Gingerbread Cake Roll with Pumpkin Spice Cream using 22 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Gingerbread Cake Roll with Pumpkin Spice Cream

  1. You need of GINGERBREAD CAKE ROLL.
  2. Prepare 5 of large eggs, seperated, yolks in one bowl and whites in a seperate large bowl.
  3. It’s 1/2 cup of molasses.
  4. Prepare 1/4 cup of packed light brown sugar.
  5. Prepare 2/3 cup of cake flour.
  6. You need 1 tsp of baking powder.
  7. It’s 1 1/2 tsp of ground ginger.
  8. It’s 1/2 tsp of allspice.
  9. You need 1/2 tsp of ground cinnamon.
  10. You need 1/4 tsp of salt.
  11. Prepare 1/2 tsp of vanilla extract.
  12. Prepare 1/4 cup of granulated sugar.
  13. You need 1 tsp of cream of tarter.
  14. It’s of confectioner's sugar for dustiing.
  15. You need of FILLING AND TOPPING.
  16. It’s 1 of 3 ounce box jello instant pumpkin spice pudding g mix.
  17. You need 1 1/4 cup of milk, any type you have, I used 2%.
  18. It’s 1 cup of heavy whipping cream.
  19. You need 1/2 tsp of ground.
  20. It’s of GARNISH.
  21. Prepare of gingersnap cookie crumbs.
  22. Prepare of sparkle sugar.

Gingerbread Cake Roll with Pumpkin Spice Cream instructions

  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.
  2. In a bowl whisk together flour, baking powder, ginger, cinnamon allspice and salt, set aside.
  3. Beat the egg yolks until light in color about 2 minutes, beat in light brown sugar, molasses and vanilla.
  4. Stir in the flour mixture to combine well.
  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.
  6. Fold egg whites into yolk mixture in 3 additions until uniform in color.
  7. Spread into prepared pan evenly.
  8. Bake until golden and it springs back when you touch it about 15 minutes.
  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.
  10. Carefully peel off parchment paper.
  11. Immediately roll cake up with towel and cool completely on rack.
  12. MAKE pumpkin spice cream filling.
  13. Beat cream until soft peaks begin to form, add cinnamon.
  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.
  15. Unroll cake and spread some filling on cakes surface.
  16. Roll cake up b and frost cake with remaing filling..
  17. Decorate with the gingersnap crumbs and sparkle sugar. Refigerate at least 4 hours before slicing.