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Gingerbread Roll with Lemon Cream Filling

 
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Lemons and Blossoms
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Hall, Hampton
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Gingerbread Roll with
Lemon Cream Filling
Gourmet January 1992

Gourmet - One Year Subscription 

4 large eggs, separated
1 cup sugar
a pinch of cream of tartar
1/4 cup cornstarch
1 1/2 teaspoons ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 cup unsulfured molasses

For the filling:
3 large egg yolks
1/2 cup sugar
1/4 cup strained fresh lemon juice
1 teaspoon unflavored gelatin, softened in
1 tablespoon cold water
1 1/2 teaspoons freshly grated lemon zest
2 tablespoons unsalted butter, softened
1/2 cup heavy cream
Confectioner's sugar

Line a buttered jelly-roll pan, 15 1/2-by-10 1/2-by-1 inches, with parchment paper, leaving a 2-inch overhang on the short sides, and butter the paper.
In a large bowl with an electric mixer beat the egg yolks, add 1/2 cup sugar, and beat the mixture until it forms a ribbon when the beaters are lifted. In a bowl with cleaned beaters beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks, and the remaining 1/2 cup sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks.
Onto a sheet of wax paper sift together the cornstarch, flour, ginger, nutmeg, cloves and cinnamon. Stir the cornstarch mixture and the molasses into the yolk mixture and stir the batter until it is combined well. Stir one-fourth of
the meringue into the batter to lighten it and fold in the remaining meringue
gently but thoroughly. Turn the batter into the prepared pan, spreading it
evenly, and bake the cake in the middle of a preheated 350-degree F. oven
for 15 to 17 minutes or until the paper pulls away easily from the sides of
the cake. Let the cake cool in the pan, covered with a slightly dampened
kitchen towel. (The cake will puff up when baking but will sink as it cools.)
Make the filling: In a heavy saucepan whisk together the egg yolks, sugar, lemon juice, gelatin mixture, and zest and cook the mixture over moderate heat, whisking, for 8 minutes, or until it is thickened. Remove the pan from the heat and whisk in the butter. Transfer the mixture to a bowl set over a large bowl of ice and cold water and chill it, stirring, for 8 to 10 minutes, or until it is very thick but not set. In a bowl with an electric mixer beat the cream until it holds stiff peaks, fold it into the egg yolk mixture gently but thoroughly, and chill the filling, covered, for 30 minutes.
Cover the cake with a sheet of parchment paper, invert a baking sheet over the paper, and invert the cake onto it. Peel off the top sheet of the parch-ment paper carefully and spread the filling over the cake, leaving a 1-inch
border all around. With a long side facing you and using the parchment
paper as a guide, roll up the cake jelly-roll fashion, wrap it in the paper,
and chill it on the baking sheet for 30 minutes. The cake may be made 4
hours in advance and kept covered and chilled.
Transfer the cake to a platter, remove the paper, and trim the ends on the diagonal. Sift the confectioner's sugar decoratively over the cake and serve the cake at room temperature.

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Gingerbread Bundt Cake with Lemon Glaze
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How to Make Gingerbread (Laurie Colwin)
Marie’s Rich Gingerbread with Candied
Ginger and Lemon Glaze
Walnut Ginger Cake (Craig Claiborne)

 

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