Gingerbread cake
3 eggs room temperature
1/4 cup molasses
1/4 cup honey
1 tbsp melted butter
1/4 cup (50 grams) sugar
1 cup (120 grams) all purpose flour
1/4 tsp baking soda
1/2 tsp ground ginger
1/2 tsp cinnamon
pinch of salt
powder sugar (for dusting)

1 1/2 cups (360 ml) heavy cream
1/3 cup (40 grams) powder sugar
1 tsp cinnamon


Line a 15X10 jelly roll pan with parchment paper. Grease and flour the pan (and the paper) and set aside.

Heat the oven to 375F.

In a mixing bowl beat the egg yolks on high speed until thickened, about 3 minutes. Add the molasses, honey and melted butter and mix well.

In a clean grease free bowl, with a clean whisk, beat egg whites until soft peaks form. Slowly add the sugar and continue whisking until firm peaks form.

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Carefully fold into the egg yolks mixture.

Sift the flour, baking soda, salt and spices above the egg mixture, slowly folding in making sure you don’t lose all the air that was incorporated with the egg whites.

Spread the batter into the prepared pan and bake for about 11 minutes or until top springs back with touched.

Cool in the pan for about 3 minutes.

In the meantime heavily sprinkle powder sugar on a damp tea towel.

Carefully turn the pan allowing the cake to rest now on the prepared tea towel. Remove the pan and gently peel the parchment paper.

Roll up the cake, starting with the short side. I actually find it easier to roll it with the towel as well, although some advise to peel the towel as you roll. Either way it’s fine.

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Cool completely.

In the meantime make the filling.

In a clean grease free mixing bowl combine the heavy cream, sugar and cinnamon and start whisking, on low speed first, slowly increasing to medium speed and whisk until firm peaks form.

Unmold the cake, gently peeling the towel and spread 2/3 of the filling over the cake. Roll it again (this time without the towel). Spread the remaining filling on top of the cake.

Sprinkle some cinnamon (optional)

Let sit for a couple of hours before serving.

Slice and enjoy!


Recipe slightly adapted from Taste of Home Baking Book
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