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Bumble’s Ginger Roulade

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Bumble's Ginger Roulade

Bumble's Ginger Roulade

amanda

Equipment

  • - Electric Mixer with Paddle Attachments

  • - Measuring Cups (1 cup and 2 cups)

  • - Silicone Spatula

  • - Whisk Set

  • - Rolling Pin or Flat Surface for Rolling Dough

  • - Pie Dish or Ramekin

  • - Digital Kitchen Scale

  • - Cutting Board with Guide Stripes (for precise cutting)

  • - Food Processor (optional, but helpful in chopping ginger and other ingredients)

  • - Non-stick Baking Mat

  • - Stand Mixer Bowls for mixing batter or dough

Ingredients

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

Melt butter with treacle, sugar, and water in a small saucepan over medium heat, stirring, then cool to room temperature, stirring occasionally.
3

Instruction 3

Whisk together flour, baking powder, and ground ginger in a large bowl. Whisk in butter mixture and egg yolk until smooth.
4

Instruction 4

Beat egg white in a medium bowl with an electric mixer until it just holds stiff peaks, then fold into batter gently but thoroughly.
5

Instruction 5

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.
6

Instruction 6

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.
7

Instruction 7

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.
8

Instruction 8

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.
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