Gingerbread Cake Roll

Step 1

Prepare Almond Pastry Cream; chill as directed. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour, baking powder, ginger, cinnamon, salt, and cloves; set aside.

Step 2

Preheat oven to 375°F. In a medium mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon color. Beat in molasses just until combined.

Step 3

Thoroughly wash beaters. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.

Step 4

Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack. Meanwhile, prepare Maple Glaze.

Step 5

Unroll cake; remove towel. Spread cake with Almond Pastry Cream to within 1 inch of the edges. Roll up cake; trim ends. Drizzle with Maple Glaze and sprinkle with almonds. Cover and chill for up to 6 hours.