Gingerbread Yule Log


4 large eggs, separated
½ cup molasses
3 TBSP butter, melted
1/4 cup sugar
1 cup all purpose flour
½ tsp baking powder
1/4 tsp salt
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp cinnamon

2 cups whipping cream
2 cups confectioners sugar
½ tsp cinnamon
½ tsp vanilla


Beat egg yolks on high until thickened, about 3 minutes. Beat in molasses and butter. In a separate bowl, beat egg whites until foamy. Gradually add sugar, beating until soft peack form. Fold into yolk mixture. Combine all dry ingredients down to whipping cream. Gently fold into egg mixture until well blended. Line a greased 9x13" baking pan with waxed paper. Grease and flour the paper. Spread batter into the pan. Bake at 375 deg for 12 to 15 minutes or until the cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake in a towel, beginning with the short side. Allow to cool.

Beat the whipping cream until frothy. Beat in confectioners sugar, cinnamon and vanilla until soft peaks form. It should be very thick. Unroll cake, spread with half the filling. Roll up. Spread the remaining filling over the cake. Sprinkle with cinnamon.