Easiest Way to Prepare Appetizing Gingerbread Cake Roll with Pumpkin Spice Cream

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Gingerbread Cake Roll with Pumpkin Spice Cream The filling and topping is light and creamy and so delicious! MY FAVORITE PUMPKIN ROLL RECIPE: The basic recipe for this very popular pumpkin roll cake is almost the same on many websites. I modified it just a little to our taste - I added orange zest and gingerbread spice to the dough. You can prepare Gingerbread Cake Roll with Pumpkin Spice Cream using 22 ingredients and 17 steps. Here is how you Prepare it.

Ingredients of Gingerbread Cake Roll with Pumpkin Spice Cream

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

I also swapped half of the granulated sugar for light brown sugar, which makes the cake more moist, and also because I like its caramel taste. See great recipes for Gingerbread Cake Roll with Pumpkin Spice Cream too! The whole Gingerbread Pumpkin Roll is made without any special ingredients, making it a frugal, crowd-pleasing option to serve at Thanksgiving, or just because pumpkin anything is amazing any time of the year! You'll notice the recipe calls for Gingerbread Spice Mix twice; once for the cake, and once for the Gingerbread Caramel Drizzle.

Gingerbread Cake Roll with Pumpkin Spice Cream guidelines

  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.

Much like a pumpkin roll, the frosting most often paired with spice cake is a cream cheese frosting. Spice cakes tend to be a little denser and can handle a sturdy cream cheese frosting. Since this is a cake roll, the cake itself is thinner and lighter, which is why I wanted to fill this spice cake roll with lusciously smooth and creamy. Using a handheld or stand mixer fitted with the whisk attachment, whisk the egg whites until stiff peaks form. Pour batter into the prepared jelly roll pan.