Gingerbread Yule Log Cake (Print Version)

# Ingredients:

→ Cake

01 - 4 large eggs, separated, at room temperature
02 - 1/2 cup granulated sugar
03 - 1/4 cup fancy molasses
04 - 1 teaspoon pure vanilla extract
05 - 1 cup all-purpose flour, sifted
06 - 1 teaspoon baking powder
07 - 2 teaspoons ground ginger
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon ground nutmeg
10 - 1/2 teaspoon ground cloves
11 - 1/2 teaspoon salt

→ Whipped Cream

12 - 2 1/2 cups whipping cream
13 - 3 Tablespoons icing sugar

→ Topping

14 - 1 Tablespoon sugar
15 - 1/2 teaspoon ground cinnamon
16 - Fresh cranberries for garnish

# Instructions:

01 - Preheat oven to 350˚F. Line 12x18-inch jelly roll pan with parchment, grease sides.
02 - Beat egg whites to soft peaks, gradually add sugar until stiff peaks form.
03 - Beat egg yolks with molasses until pale and thick, about 4 minutes. Add vanilla.
04 - Fold egg whites into yolk mixture alternating with dry ingredients in 3 additions. Spread in pan.
05 - Bake 10 minutes. Turn hot cake onto sugared tea towel, peel off parchment, dust with sugar and roll with towel. Cool.
06 - Unroll cooled cake, spread with half the whipped cream. Re-roll, cut diagonal piece for branch, arrange on serving plate.
07 - Cover with remaining cream, create bark texture with fork. Sprinkle with cinnamon sugar, garnish with cranberries.

# Notes:

01 - Can be stored in fridge for 2-3 days
02 - Roll cake while hot for best results
03 - Can decorate with fresh or sugared cranberries and rosemary

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