Gingerbread Cake Roll with Pumpkin Spice Cream.

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Ingredients of Gingerbread Cake Roll with Pumpkin Spice Cream

1. You need of GINGERBREAD CAKE ROLL.
2. Prepare 5 of large eggs, seperated, yolks in one bowl and whites in a seperate large bowl.
3. It's 1/2 cup of molasses.
4. You need 1/4 cup of packed light brown sugar.
5. It's 2/3 cup of cake flour.
6. You need 1 tsp of baking powder.
7. It's 1 1/2 tsp of ground ginger.
8. You need 1/2 tsp of allspice.
9. Prepare 1/2 tsp of ground cinnamon.
10. It's 1/4 tsp of salt.
11. You need 1/2 tsp of vanilla extract.
12. Prepare 1/4 cup of granulated sugar.
13. It's 1 tsp of cream of tarter.
14. It's of confectioner's sugar for dustiing.
15. Prepare of FILLING AND TOPPING.
16. You need 1 of 3 ounce box jello instant pumpkin spice pudding g mix.
17. It's 1 1/4 cup of milk, any type you have, I used 2%.
18. It's 1 cup of heavy whipping cream.
19. Prepare 1/2 tsp of ground.
20. It's of GARNISH.
21. Prepare of gingersnap cookie crumbs.
22. You need of sparkle sugar.

Gingerbread Cake Roll with Pumpkin Spice Cream step by step

1. Preheat oven to 325. Spray a 9 by 17 inch jelly roll pan with bakers spray. Line pan with parchment paper. Sray parchment with bakers spray.
2. In a bowl whisk together flour, baking powder, ginger, cinnamon allspice and salt, set aside.
3. Beat the egg yolks until light in color about 2 minutes, beat in light brown sugar, molasses and vanilla.
4. Stir in the flour mixture to combine well.
5. Beat egg whites with clean, dry beaters with cream of tarter until soft peaks form, Slowly add granulated sugar and beat until firm peaks form.
6. Fold egg whites into yolk mixture in 3 additions until uniform in color.
7. Spread into prepared pan evenly.
8. Bake until golden and it springs back when you touch it about 15 minutes.
9. Cool cake on rack in pan 10 minutes then run a knife around edges to relate any stuck edges of cake and Invert onto confectioner's sugar dusted clean towel.
10. Carefully peel off parchment paper.
11. Immediately roll cake up with towel and cool completely on rack.
12. MAKE pumpkin spice cream filling.
13. Beat cream until soft peaks begin to form, add cinnamon.
14. Combine milk and pudding mix in as seperate bowl, whisk to combine. Working quickly beat pudding into cream and beat just until light and flffy. Refrigerate just until it thickens enough to spread 15 to 25 minutes.
15. Unroll cake and spread some filling on cakes surface.
16. Roll cake up b and frost cake with remaing filling..
17. Decorate with the gingersnap crumbs and sparkle sugar. Refigerate at least 4 hours before slicing.

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