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3 eggs, separated
1/2 cup molasses
1 tbsp. butter/margarine (melted)
1/4 cup sugar
1 cup all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. each of cinnamon, ginger and cloves
1/8 tsp. salt

Spiced Cream Filling:

1 1/2 cups whipping cream
1/3 cup confectioners sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/4 tsp. ground cloves
Additional cinnamon optional

In a mixing bowl, beat yolks on high until thickened, about 3 minutes. Beat in molasses and butter. In another bowl, beat whites until foamy; gradually add sugar, beating until soft peaks form. Fold into yolk mixture. Combine dry ingredients. Gently fold into egg mixture until well mixed. Spread in a greased and floured (wax paper lined) 15x10 inch x 1 inch baking pan. Bake at 375 for 9-12 minutes or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in towel, starting at short side. Cool on wire rack. Meanwhile, beat the first five filling ingredients in a mixing bowl until soft peaks form. Unroll cake; spread with half the filling. Roll up. Place on serving plate. Spread remaining filling over cake. Sprinkle with cinnamon if desired. Yield: 10 servings.