Pear Gingerbread Cake Roll

Name: Pear Gingerbread Cake Roll
Ingredients: 3 large eggs; 3 large egg yolks; 2/3 cup sugar; 2 tablespoons butter, melted; 2 tablespoons molasses; 3/4 cup cake flour; 1 teaspoon baking powder; 1 teaspoon each ground ginger, cinnamon and allspice; 2 to 3 teaspoons confectioners' sugar; 2 medium pears, peeled and finely chopped; 1 tablespoon butter; 2 tablespoons pear brandy or brandy; 1 cup heavy whipping cream; 2 tablespoons confectioners' sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; Additional confectioners' sugar and ground cinnamon, optional

17 ingredients

4 steps

Ingredients

3 large eggs
3 large egg yolks
2/3 cup sugar
2 tablespoons butter, melted
2 tablespoons molasses
3/4 cup cake flour
1 teaspoon baking powder
1 teaspoon each ground ginger, cinnamon and allspice
2 to 3 teaspoons confectioners' sugar
2 medium pears, peeled and finely chopped
1 tablespoon butter
2 tablespoons pear brandy or brandy
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Additional confectioners' sugar and ground cinnamon, optional

Directions

1

Line a 15x10x1-in. baking pan with waxed paper; grease and flour the pan and paper. Set aside. In a large bowl, beat eggs and egg yolks for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in butter and molasses. Combine the flour, baking powder and spices; fold into egg mixture. Spread batter into prepared pan.
2

Bake at 375° for 9-11 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
3

For filling, in a small skillet, saute pears in butter until tender. Remove from the heat; stir in brandy. Cool completely. In a large bowl, beat the cream, confectioners' sugar, cinnamon and ginger until stiff peaks form. Gently fold in pear mixture.
4

Unroll cake and spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Dust with additional confectioners' sugar and cinnamon if desired.