Ingredients
For the cake:
4 large eggs, yolks and whites separated
½ cup brown sugar
1/3 cup cake flour, sifted
1/4 teaspoon fine salt
1 tsp baking powder
¼ cup unsweetened cocoa powder
½ tsp instant coffee granules
For the filling:
1 cup whipped cream
1/4 cup powdered sugar, plus extra for dusting
½ teaspoon pure vanilla extract
For the gingerbread frosting:
1 cup unsalted butter, room temperature
1 tbsp cocoa powder, sifted
¼ cup whipped cream
3 cups powdered sugar
½ tsp ground ginger
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground black pepper
1 tsp vanilla extract
Directions
For the cake:
- Preheat oven to 220 degrees. Line a baking pan with parchment paper and grease. Set aside.
- In a mixing bowl, whisk together egg yolks and sugar until pale yellow and fluffy. In a separate smaller bowl, sift cocoa powder, cake flour, coffee granules, baking powder and salt together.
- Whisk egg whites until they are fluffy and have softly curled tips – not too stiff. Set aside.
- Gently fold the dry ingredients into the bowl containing with the egg yolks and sugar. Whisk to combine (the batter will be thick to begin with, this is normal – just mix it together as best you can)
- Add in half the egg whites, using a spatula to fold into the batter until mixed in. Add the remaining half of egg whites, this time very gently folding the whites into the batter.
- Pour the batter onto the parchment paper on baking pan, smoothing out so no bubbles form.
- Bake for 6 – 10 minutes, or until the cake springs back when gently pressed.
- While the cake is still warm, carefully flip onto a clean tea towel and peel off parchment paper.
- Roll one of the short sides of the cake towards the other side, taking the towel with it.
- Let the cake remain in the rolled shape until it cools to room temperature.
For the filling:
- Whisk the cream until soft peaks form.
- Add vanilla extract and powdered sugar. Whisk until mixture is thick like frosting.
- When the cake is cool, unroll and spread cream mixture over the middle of the unrolled cake, leaving a small border around edges. Tightly roll the cake back up, seam side facing down. Wrap in cling wrap for an hour or overnight.
For the gingerbread frosting:
- In a large bowl, beat butter until smooth.
- Sift in the cocoa powder, powdered sugar, ginger, cinnamon, nutmeg, cloves & black pepper. Beat until light & fluffy, about 8 minutes.
- Add the vanilla extract and whipped cream. Beat until mixed together.
- Frost the cake in a swirling motion until fully covered. Top with edible sprinkles and dust with icing sugar.
Serves 10