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Gingerbread Yule Log

 Gingerbread Yule Log
Nicely seasoned gingerbread holds a sweet creamy filling. This dessert is surprisingly light, so it's easy to indulge in a generous slice after a hearty meal. —Bernadette Colvin, Lexington, Kentucky
12 ServingsPrep: 30 min. Bake: 10 min. + cooling

Ingredients

  • 3 eggs, separated
  • 1 cup all-purpose flour
  • 1/2 teaspoon each ground cinnamon, cloves and ginger
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup molasses
  • 1 tablespoon butter, melted
  • 1/4 cup sugar
  • Confectioners' sugar
  • FILLING:
  • 1-1/2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cloves
  • Additional ground cinnamon, optional

Directions

  • Place egg whites in a bowl; let stand at room temperature 30 minutes.
  • Meanwhile, preheat oven to 350°. Line bottom of a greased
  • 15x10x1-in. baking pan with parchment or waxed paper. In a small
  • bowl, whisk flour, spices, baking soda and salt.
  • In a large bowl, beat egg yolks on high speed until thickened, about
  • 3 minutes. Beat in molasses and melted butter.

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Gingerbread Yule Log (continued)

Directions (continued)

  • With clean beaters, beat egg whites on medium until soft peaks form.
  • Gradually add sugar, 1 tablespoon at a time, beating on high after
  • each addition until sugar is dissolved. Continue beating until soft
  • glossy peaks form. Fold into egg yolk mixture. Fold in flour
  • mixture. Transfer to prepared pan, spreading evenly.
  • Bake 9-12 minutes or until top springs back when lightly touched.
  • Cool 5 minutes. Invert onto a kitchen towel dusted with
  • confectioners' sugar. Gently peel off paper. Roll up cake in the
  • towel jelly-roll style, starting with a short side. Cool completely
  • on a wire rack.
  • In a chilled large bowl, combine the first five filling ingredients;
  • beat until soft peaks form. Unroll cake; spread half of the filling
  • over cake to within 1/2 in. of edges. Roll up again, without towel.
  • Place on a platter, seam side down. Spread remaining filling over
  • cake. If desired, sprinkle with cinnamon. Refrigerate until serving.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 238 calories, 13 g fat (8 g saturated fat), 96 mg cholesterol, 93 mg sodium, 27 g carbohydrate, trace fiber, 3 g protein.