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Gingerbread Cake Roll with Pumpkin Spice Cream
Gingerbread Cake Roll with Pumpkin Spice Cream

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We hope you got benefit from reading it, now let’s go back to gingerbread cake roll with pumpkin spice cream recipe. To cook gingerbread cake roll with pumpkin spice cream you only need 22 ingredients and 17 steps. Here is how you do that.

The ingredients needed to make Gingerbread Cake Roll with Pumpkin Spice Cream:
  1. Prepare GINGERBREAD CAKE ROLL
  2. Take large eggs, seperated, yolks in one bowl and whites in a seperate large bowl
  3. Use molasses
  4. You need packed light brown sugar
  5. You need cake flour
  6. Prepare baking powder
  7. You need ground ginger
  8. Use allspice
  9. You need ground cinnamon
  10. Use salt
  11. You need vanilla extract
  12. Get granulated sugar
  13. Take cream of tarter
  14. Prepare confectioner's sugar for dustiing
  15. Provide FILLING AND TOPPING
  16. Get 3 ounce box jello instant pumpkin spice pudding g mix
  17. You need milk, any type you have, I used 2%
  18. Provide heavy whipping cream
  19. Take ground
  20. Get GARNISH
  21. Use gingersnap cookie crumbs
  22. Get sparkle sugar
Instructions to make Gingerbread Cake Roll with Pumpkin Spice Cream:
  1. Preheat oven to 325. Spray a 9 by 17 inch jelly roll pan with bakers spray. Line pan with parchment paper. Sray parchment with bakers spray
  2. In a bowl whisk together flour, baking powder, ginger, cinnamon allspice and salt, set aside
  3. Beat the egg yolks until light in color about 2 minutes, beat in light brown sugar, molasses and vanilla
  4. Stir in the flour mixture to combine well
  5. Beat egg whites with clean, dry beaters with cream of tarter until soft peaks form, Slowly add granulated sugar and beat until firm peaks form
  6. Fold egg whites into yolk mixture in 3 additions until uniform in color
  7. Spread into prepared pan evenly
  8. Bake until golden and it springs back when you touch it about 15 minutes
  9. Cool cake on rack in pan 10 minutes then run a knife around edges to relate any stuck edges of cake and Invert onto confectioner's sugar dusted clean towel
  10. Carefully peel off parchment paper
  11. Immediately roll cake up with towel and cool completely on rack
  12. MAKE pumpkin spice cream filling
  13. Beat cream until soft peaks begin to form, add cinnamon
  14. Combine milk and pudding mix in as seperate bowl, whisk to combine. Working quickly beat pudding into cream and beat just until light and flffy. Refrigerate just until it thickens enough to spread 15 to 25 minutes
  15. Unroll cake and spread some filling on cakes surface
  16. Roll cake up b and frost cake with remaing filling.
  17. Decorate with the gingersnap crumbs and sparkle sugar. Refigerate at least 4 hours before slicing

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