Spiced Ginger Roulade with Ginger Cream

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Sue Byrom

ingredients

Roulade

• Unsalted butter for baking pan
• 1/2 cup cake flour
• 1/2 t. ground ginger
• 1/2 t. ground cinnamon
• 1/2 t. baking powder
• 1/4 t. ground cloves
• 1/8 t. dry mustard
• 1/8 t. freshly ground pepper
• 4 eggs, separated, at room temperature
• 1/2 cup (packed) dark brown sugar
• 2 T. Molasses
• 1/4 t. kosher salt, crumbled

Ginger Cream:

• 1 cup heavy cream, cold
• 1 T. plus 1 tsp. confectioner’s sugar
• 1 T. syrup from stem ginger
• 1 T. dark rum
• 1/4 cup coarsely chopped walnuts
• 3 T. finely chopped drained stem ginger

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Source: Sue Byrom

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