Grandma's Zesty Gingerbread Log

Ingredients

• cooking spray
• 3 large eggs, separated
• ¼ cup white sugar
• ½ cup dark molasses
• 1 tablespoon salted butter, melted
• 1 cup all-purpose flour
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• 1 tablespoon powdered sugar, or more as needed
• Spiced Cream:
• 1 ½ cups heavy whipping cream
• ½ cup sifted powdered sugar
• 1 teaspoon vanilla extract

Step 1

Lightly heat your oven to 350°F (175°C). Lightly spray a baking sheet with cooking spray, then place a piece of waxed paper on it and give the paper a quick spray too. In a clean bowl, beat the egg whites with an electric mixer until they get foamy. Slowly add the sugar while beating until you see stiff peaks form. In another bowl, whisk the egg yolks at 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 2

In a separate 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 until combined. Spread the batter evenly on your prepared baking sheet and pop it in the oven. Bake for 8 to 10 minutes, or until a toothpick comes out clean when you test the center.

Step 3

Once out of the oven, sprinkle a kitchen towel with powdered sugar and flip the cake onto it. Peel off the waxed paper, then roll the cake up gently in the towel. Let it cool like this, seam side down, for about 30 minutes. 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 4

When the cake has cooled, carefully unroll it and spread half of the spiced cream over the surface. Roll it back up—this time without the towel—and spread the remaining cream over the top and sides. Enjoy your cozy, homemade gingerbread log!