Gingerbread Roll

Here is a recipe for a gingerbread roll:

Gingerbread:

-  1 stick (1/2 cup) softened butter

-  1/4 cup granulated sugar

-  2/3 cup light brown sugar

-  1 cup cake flour or all-purpose flour (with an additional 2-3 tablespoons for dusting baking sheet prior to baking)

-  1/4 teaspoon salt

-  1/2 teaspoon baking powder

-  1 teaspoon ground ginger

-  1/2 teaspoon ground cinnamon

-  1/2 teaspoon ground nutmeg

-  2 eggs

-  1 1/2 teaspoon vanilla extract

-  1/4 cup unsulphured molasses

-  1/4 cup milk

-  2 tablespoons powdered sugar for dusting the roll (decorating purposes)

Whipped cream filling:

-  1 cup heavy cream

-  1/2 teaspoon ground ginger

-  1/4 cup powdered sugar

-  1 1/2 teaspoon vanilla extract

You will need a 9 X 13 inch baking sheet, one with shallow side walls to contain the batter. Preheat oven to 350 degrees and generously coat baking sheet with cooking spray and then dust with flour (2-3 tablespoons).

Combine flour, salt, baking powder, ground ginger, ground cinnamon, and ground nutmeg in a small bowl, and set aside.  

In a medium bowl, cream together softened butter, brown sugar, and granulated sugar.  Add in dry ingredients and stir to combine.  Next, blend in eggs, vanilla extract, unsulphured molasses, and milk until evenly distributed.  Spread batter evenly onto the baking sheet and bake for 15 minutes.

While baking, dampen a cloth/towel (large enough for the 9 x 13 inch gingerbread).  Once gingerbread is done baking, remove from the oven and turn baking sheet over onto the dampened cloth/towel.  Mine stuck a bit, so I had to hit the bottom of the pan with a spatula a few times.  Roll up the bread, lengthwise, in the cloth/towel and let cool for approximately 20 minutes.

While the bread is cooling, you can make the whipped cream filling.  In a small bowl, whisk heavy cream with a stick blender or hand mixer until stiff peaks form.  Add in ground ginger, powdered sugar, and vanilla extract, whisk again, until well combined.  After 20 minutes, unroll the gingerbread and spread the whipped cream filling along the surface.  Roll again (with the filling mixture inside, tightly and carefully. Sprinkle with powdered sugar if you want, then cut and serve.  If you are not serving right away, wrap the gingerbread roll in plastic wrap and store in the refrigerator.  You can also freeze the gingerbread roll if you desire.  Enjoy!