Grandma's Aromatic Gingerbread Roll

Ingredients 0/16

Step 1

Lightly heat your oven to 350°F (175°C). Lightly spray a baking sheet with cooking spray, then lay a piece of wax paper on top and give that a quick spray as well.

Step 2

In a clean bowl, beat the egg whites with an electric mixer until they get foamy. Slowly add the sugar while beating, and keep going until you see stiff peaks. In a separate bowl, whip the egg yolks on high speed for about 5 minutes until they’re thick and creamy. Mix in the molasses and melted butter, then gently fold in the egg whites.

Step 3

In another bowl, mix together the flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt. Sift this mixture over the batter and carefully fold it in so you don’t lose the airiness. Spread the batter evenly on your prepared baking sheet.

Step 4

Bake the cake for 8 to 10 minutes, or until a toothpick poked in the center comes out clean. While it’s still warm, sprinkle a kitchen towel with powdered sugar and flip the cake out onto it. Peel off the wax paper, then roll the cake up in the towel, seam side down, and let it cool for about half an hour.

Step 5

While the cake cools, whip up the spiced cream by beating together the heavy cream, powdered sugar, cinnamon, vanilla, and cloves until it’s thick and spreadable, like frosting.

Step 6

Once the cake has cooled, carefully unroll it and spread half of the cream over the surface. Roll it back up—this time without the towel—and cover the outside with the remaining cream. Enjoy!