Ingredients: |
Ingredients: For Ginger Cream Roll:
5 eggs, separated
1/2 tsp. cream of tartar
1 c. sifted confectioner's sugar, divided
3 tbsp. sifted flour
1/4 tsp. salt
1/16 tsp. ground black pepper
1 1/2 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cardamom
1/2 tsp. ground cloves
sifted confectioner's sugar
1 1/2 c. heavy cream (use extra-heavy cream if you can get it)
1/2 c. sifted confectioner's sugar
1 1/2 tsp. vanilla
For Lemon, Nutmeg or Vanilla Sauce:
1 c. sugar
2 tbsp. cornstarch
2 c. water
1/4 c. butter
2 tbsp. lemon juice with 2 tbsp. grated lemon peel, or 2 tsp. nutmeg, or 2 tsp. vanilla
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Directions: |
Directions:For ginger cream roll, beat egg whites (at room temperature) with cream of tartar until soft peaks form. Gradually add 1/2 c. sifted confectioner's sugar, beating until stiff peaks form. In a separate bowl, beat egg yolks until thick and light-colored.
Sift together 3 times 1/2 c. confectioner's sugar, flour, salt, pepper, and spices. Fold into egg yolks until just blended. Gently fold yolk mixture into egg whites. Spread gently and evenly into a 15 1/2 x 10 1/2 x 1 inch jelly roll pan which has been greased (I spread generously on with bare hand to make sure to get enough) and lined with waxed paper and the waxed paper greased (again with bare hand).
Bake at 350º 15 minutes or until cake springs back when touched lightly. Turn out on a cloth or linen, not terry cloth, towel sprinkled with sifted confectioners sugar. Quickly and gently peel off wax paper. Starting at narrow end, roll cake and towel together; cool thoroughly on rack.
Whip heavy cream, gradually adding 1/2 c. confectioner's sugar and vanilla. Unroll cake and spread with cream. Roll up again and roll onto serving platter, or wrap in foil. Chill thoroughly at least 3 hours. Sprinkle lightly with confectioner's sugar. Serve with Lemon, nutmeg or vanilla sauce.
For sauce, mix sugar and cornstarch in saucepan. Gradually stir in water. Boil 1 minute, stirring constantly. Stir in butter and flavoring. Makes 3-4 cups, enough for 3 to 4 rolls. |
This recipe for Mom's Ginger Cream Roll is from