Recipe: Gingerbread roulade with maple whipped cream and candied pecans

GINGERBREAD ROULADE WITH MAPLE WHIPPED CREAM AND CANDIED PECANS

Serves 8 to 10.

Note: You can also buy pre-made candied pecans, found at some cheese counters, and chop them finely.

• Candied pecans (see recipe), if desired

For cake:

• 4 eggs, separated, at room temperature

• 1/2 tsp. cream of tartar

• 2/3 c. all-purpose flour

• 1 tsp. ground ginger

• 1 tsp. cinnamon

• 1/2 tsp. allspice

• 1/2 tsp. baking powder

• 1/4 tsp. salt

• 1/2 c. packed brown sugar

• 2 tbsp. butter, melted

• 2 tbsp. molasses, preferably dark

• Powdered sugar

• Maple Whipped Cream (see recipe)

Directions

Make Candied Pecans (see recipe).

Preheat oven to 350 degrees and move rack to center.

Cut a piece of parchment paper or waxed paper to fit the bottom of a 10- by 15-inch rimmed jellyroll pan and spray with cooking spray.

Beat together egg whites and cream of tartar, slowly at first, then gradually increasing the speed to high until whites hold stiff peaks when the beater is lifted. Set aside.

In small bowl, whisk together flour, spices, baking powder and salt.

Beat together egg yolks and brown sugar until thick and light in color, about 3 minutes. Stir in butter and molasses, then flour mixture.

Stir one-third of the beaten egg whites into egg yolk mixture to lighten. Fold in remaining egg whites, using a gentle stroke that brings batter up from the bottom of the bowl and folds it over the surface. Repeat, turning the bowl, until no streaks remain. Gently spread batter evenly in prepared pan. Bake for 15 to 17 minutes or until cake springs back lightly when touched.

While the cake is baking, sprinkle powdered sugar over a tea towel. When the cake is done, run a knife around the edge to make sure it's loose, then quickly invert it onto the towel. Peel off the paper. Then, starting from the short side, roll cake and towel. Place seam side down on a wire rack until cool.

Meanwhile, make whipped cream (see recipe).

Carefully unroll the cake and spread with whipped cream. Sprinkle with the candied pecans, then roll up the cake to form a cylinder. Wrap in plastic wrap and chill for several hours, or overnight, to set.

Garnish with additional powdered sugar, if desired, and pecans. Slice with a serrated knife.

CANDIED PECANS

Makes 1 cup.

• 1 c. chopped pecans

• 2 tbsp. maple syrup

• 1/4 tsp. salt

Directions

In saucepan, stir together pecans and syrup over medium heat. Sprinkle with salt and continue stirring for about 2 minutes.

Coat a plate with cooking spray and spread pecans on it to cool.

MAPLE WHIPPED CREAM

Makes about 3 cups.

Note: To flavor the cream, you can use maple syrup or extract, or maple oil. Oil is a good option if you want to buy just enough flavoring for a particular recipe. The small bottles hold only a teaspoon or so.

• 1 c. heavy cream

• 1/4 c. maple syrup, 1 tsp. maple extract, or 1/4 tsp. maple oil (see Note)

• 1/4 c. powdered sugar

Directions

Beat the heavy cream with maple syrup and powdered sugar until it holds stiff peaks. Refrigerate, covered, until ready to use.