Well, soon it’s going to be Christmas, and I found this PURELY AWESOME recipe for a Gingerbread Cake Roll with Eggnog Whipped Cream. There’s not one BIT of that name that I don’t enjoy! And with all the baking I do, it will be nice to have something on my table that DOESN’T take that long to make, either!
I love ANYTHING THAT IS GINGERBREAD FLAVOR…so I’m looking forward to making this dessert!!!
So let’s start; you mix the cake with no sugar added applesauce and molasses…then with the flour goes the cinnamon, allspice and ginger. It now time to bake in a 10 x 15 inch jelly roll pan…and 12 minutes later…you’re ready to turn out the cake IMMEDIATELY on to a kitchen towel that is SPRINKLED LIBERALLY WITH POWDERED SUGAR. Once it’s rolled in the towel let it cool for 2 hours.
Then it’s time to make the filling; then spread into the middle of cake roll…make sure you leave an EDGE…now you re-roll the cake.
You can wrap-it in plastic and refrigerate for up to 24 hours…or serve it now…that is once you top the cake-roll with whipped cream and dust it cinnamon…and you are ready to indulge!
Here’s what you need:
For the cake:
3 eggs
1/2 cup granulated sugar
1/4 cup no sugar added applesauce
1/2 cup molasses Coupons
1 cup flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
For the filling:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
5 tablespoons eggnog (I used light)
I would like to thank Dorothy Kern, Crazy for Crust for showing us how easy it is to make this fantastic dessert! Christmas can’t come soon enough! I can’t WAIT to make this for my family and friends! You should make it too! To do just that, be sure to head on over to Crazy for Crust now for the full instructions. Enjoy!
