Serves8 to 10
- Active time:30 min
- Start to finish:2 1/4 hr
May 2008
As with many European desserts, this recipe calls for no salt but does use salted butter rather than unsalted. View more of our favorite recipes from this issue.
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6
tablespoons
salted butter
-
2/3
cup
treacle or mild molasses (not blackstrap)
-
1/4
cup
sugar
-
Scant 1/2
cup
water
-
1
cup
all-purpose flour
-
1
teaspoon
baking powder
-
1
teaspoon
ground ginger
-
1
large egg, separated
-
Confectioners sugar for dusting
-
1
cup
chilled heavy cream
-
1/3
cup
chopped crystallized ginger
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Preheat oven to 350°F with rack in middle. Line bottom and sides of a buttered 15- by 10-inch shallow baking pan (1 inch deep) with a sheet of parchment paper and butter parchment.
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Melt butter with treacle, sugar, and water in a small saucepan over medium heat, stirring, then cool to room temperature, stirring occasionally.
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Whisk together flour, baking powder, and ground ginger in a large bowl. Whisk in butter mixture and egg yolk until smooth.
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Beat egg white in a medium bowl with an electric mixer until it just holds stiff peaks, then fold into batter gently but thoroughly.
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Pour into baking pan, spreading evenly, and bake until top is golden and firm to the touch, 18 to 22 minutes. Cool cake in pan 5 minutes, then cover cake with a slightly damp kitchen towel and cool completely, about 1 hour.
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Dust cake generously with confectioners sugar, then cover with a sheet of parchment, then with a baking sheet or rack. Invert cake and peel off parchment now on top.
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Beat cream until it just holds stiff peaks, then spread evenly over top of cake, leaving a 1/2-inch border. Sprinkle crystallized ginger over cream. Roll up cake, starting from a short side, to make a 10-inch log, removing parchment as you go.
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If desired, slices of roulade can be frozen (up to 1 week), then lightly sprinkled with turbinado sugar (such as Sugar in the Raw) and broiled (do not thaw first) in a shallow baking pan 5 to 6 inches from heat until golden, about 3 minutes.
Cooks’ note: Roulade can be made 1 day ahead and chilled, covered.