Gingerbread Cake Roll With Lemon Curd

Course : Cakes
Serves: 10
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1 spray nonstick cooking spray
2 large eggs
1 large egg white
3/4 cup sugar
1/4 cup molasses
1/4 cup lowfat buttermilk
1 1/4 cups sifted cake flour
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons powdered sugar
--lemon-cheese filling--
8 ounces fat-free lemon chiffon yogurt
8 ounces neufchatel cheese -- softened
1/3 cup sifted cake flour
1/4 teaspoon grated lemon rind
1/4 teaspoon vanilla
--to serve--
1 cup lemon curd --such as crosse and blackwell
lemon rind curls -- optional
 

Preparation / Directions:

1. Preheat oven to 350øF. 2. Line bottom of a 15 x 10 inch jelly-roll pan with wax paper; coat wax paper with cooking spray. Set aside. 3. Beat eggs and egg white at high speed of a mixer until thick and pale (about 3 minutes). Gradually add sugar, 1 tablespoon at a time, beating well after each addition. Combine molasses and buttermilk; add to egg mixture, beating until blended. 4. Combine flour and next 6 ingredients in a bowl; stir well. Gradually add flour mixture to egg mixture, 1/2 cup at a time, beating at low speed after each addition. Spread batter evenly into prepared pan. 5. Bake at 350øF for 12 minutes or until cake springs back when lightly touched in center. Sift 2 tablespoons powdered sugar in a 15 x 10 inch rectangle onto a dishtowel. Loosen cake from sides of pan, and turn out onto sugar-coated towel; carefully peel off wax paper. Let cake cook 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack, and cook completely (about 1hour). 6. Unroll cake carefully; remove towel. Spread cake with Lemon-Cheese Filling, leaving a 1/2 inch margin around outside edges. Reroll cake; place, seam side down, on a platter. Cover loosely, and chill 1 hour. Slice with a serrated knife. Serve with lemon curd; garnish with rind curls, if desired. Yield: 10 servings (serving size: 1 slice cake and 2 tablespoons lemon curd). Lemon-Cheese Filling: 1. Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 30 minutes. 2. Place Neufchatel cheese in a medium bowl; beat at medium speed of a mixer until smooth. Scrape yogurt into bowl using a rubber spatula; add powdered sugar and remaining ingredients; beat until smooth.

 

Nutritional Information:

CAL 340 (23 % from fat); PRO 6 g; FAT 8.6 g (SAT 3.7 g); CARB 63.2 g; FIB 0.4 g; CHOL 60 mg; IRON 1.6 mg; SOD 226 mg; CALC 80 mg.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cakes Recipes