LUCY BURDETTE: Merry Christmas and Happy All Holidays everyone! It's not that easy to come up with a holiday treat that isn't an old standby. But I started to think about my favorite gingerbread recipe which I found many years ago in Moosewood's Enchanted Broccoli Forest cookbook. Three things made it special: fresh ginger, molasses, and honey.
Could I transform this into a rolled cake stuffed with cinnamon-scented whipped cream that would appear fancier than gingerbread and fit for a holiday table? Taste testers said I did--here's the new recipe:
Ingredients for the Cake:
4 eggs, separated
2 Tbsp butter, melted
1-2 Tbsp fresh ginger, grated
1/2 cup molasses
1/4 cup honey
1 cup all purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1/2 tsp powdered mustard
2 Tbsp confectioners' sugar
Whipped cream filling:
1 pint heavy whipping cream
3 Tbsp sugar, or to taste
1 tsp vanilla extract
1 tsp ground cinnamon
Grease a 15 X 10 inch baking pan, then line it with parchment paper; butter the paper and set aside.
Saute the grated ginger in the butter. Cool.
Let eggs stand at room temperature for 30 minutes. Separate the whites from the yolks.
With your stand mixer or mixer, beat egg yolks on high speed until thickened, about 3 minutes.
Beat in molasses, honey, vanilla, and butter. Add the dry ingredients (flour, baking powder, mustard and cinnamon,) and beat these until well combined.
In a small bowl with clean beaters, beat egg whites on medium speed. Add a pinch of cream of tartar and continue beating on high until soft peaks form. Fold the whites into yolk mixture.
Spread batter into prepared pan and bake in a 375 pre-heated oven for about 10 minutes or until top springs back when lightly touched. Remove from oven and cool in pan for 5 minutes.
Prepare a clean dish towel by sprinkling powdered sugar over it.
Turn the cake onto the towel, peel off the parchment, and roll the cake up in the towel.
(You are rolling the towel right in with the cake--which I found fun and amazing...)
In a mixing bowel or cuisinart, combine the cream and vanilla and beat. When this begins to thicken, add cinnamon and sugar to taste, then beat until thick.
Unroll cake and spread the filling to within 1/2 inch from the edges.
Roll up the cake again. Refrigerate until ready to serve.
Serve the cake slices with dollops of leftover whipped cream—or in the case of my family, with ice cream AND whipped cream. (ALWAYS ice cream, and preferably chocolate:).
Merry Christmas and hope you'll find a copy of DEATH WITH ALL THE TRIMMINGS under your tree!