Gingerbread Cake Roll with Pumpkin Spice Cream

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, gingerbread cake roll with pumpkin spice cream. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Gingerbread Cake Roll with Pumpkin Spice Cream step by step. In a bowl whisk together flour, baking powder, ginger, cinnamon allspice and salt, set aside. MAKE pumpkin spice cream filling Beat cream until soft peaks begin to form, add cinnamon 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.

Gingerbread Cake Roll with Pumpkin Spice Cream is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Gingerbread Cake Roll with Pumpkin Spice Cream is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have gingerbread cake roll with pumpkin spice cream using 22 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Gingerbread Cake Roll with Pumpkin Spice Cream:
  1. Prepare GINGERBREAD CAKE ROLL
  2. Take 5 large eggs, seperated, yolks in one bowl and whites in a seperate large bowl
  3. Prepare 1⁄2 cup molasses
  4. Get 1⁄4 cup packed light brown sugar
  5. Make ready 2⁄3 cup cake flour
  6. Prepare 1 tsp baking powder
  7. Make ready 1 1⁄2 tsp ground ginger
  8. Make ready 1⁄2 tsp allspice
  9. Make ready 1⁄2 tsp ground cinnamon
  10. Prepare 1⁄4 tsp salt
  11. Take 1⁄2 tsp vanilla extract
  12. Get 1⁄4 cup granulated sugar
  13. Get 1 tsp cream of tarter
  14. Prepare confectioner's sugar for dustiing
  15. Prepare FILLING AND TOPPING
  16. Prepare 1 3 ounce box jello instant pumpkin spice pudding g mix
  17. Take 1 1⁄4 cup milk, any type you have, I used 2%
  18. Make ready 1 cup heavy whipping cream
  19. Make ready 1⁄2 tsp ground
  20. Prepare GARNISH
  21. Prepare gingersnap cookie crumbs
  22. Get sparkle sugar

Place the eggs and granulated sugar in the bowl of an electric mixer. In a small bowl, stir together flour, baking powder, pumpkin pie spice, and salt; set aside. Unroll cake; spread with half of Spiced Cream Frosting' carefully re-roll. Place on a serving plate, seam side down.

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

Unroll cake; spread with half of Spiced Cream Frosting' carefully re-roll. Place on a serving plate, seam side down. Spread remaining Spiced Cream Frosting on all sides. Pull a fork or an icing comb down length of frosting. In a small bowl combine the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt.

So that’s going to wrap it up for this special food gingerbread cake roll with pumpkin spice cream recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!