Gingerbread Roulade with Eggnog Ice Cream Filling

This recipe requires a little more work than the previous recipe for the Gingerbread cake, but only marginally!
Where it loses points for prep time it makes up for in convenience,  it can be made ahead of time, assembled and frozen, so all you need do on Christmas is pull it out the freezer, dust with icing sugar, slice and serve.

Job done!

Gingerbread Roulade with Eggnog Ice Cream Filling

AuthorTaryne JakobiCategoryDessert, Cakes & Tarts

Yields1 Serving
For the eggnog ice cream
 500 ml fresh thick cream, or brandy flavoured cream
 250 ml good quality fresh custard, or brandy flavoured custard
 30 g icing sugar, preferably Demerara icing sugar
 1 tin condense milk
 5 ml brandy extract or rum extract ) optional)
 5 ml vanilla extract
 2 large ziplock bags
For the gingerbread roulade
 4 large eggs, separated and at room temperature
 120 self raising flour, sifted
 5 ml ground ginger
 5 ml ground cinnamon
 25 ml ground all spice
 1 pinch salt
 85 g packed, soft light brown sugar
 30 ml melted butter
 30 ml molasses
 icing sugar to serve
For the eggnog ice cream
1

1. Combine all the ingredients in a bowl, and whisk well.
2. Pour the mixture into the 2 ziplock bags, press out as much air as possible, and seal.
3. Lay each bag flat on a baking tray and freeze for 2½ hours or until firm and just frozen.
4. Remove from the freezer and, using your hands, bend each bag to break up the mixture into small pieces.
5. Place the mixture in a food processor and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon.
6.Spoon the ice-cream onto the roulade and roll up.
7. Freeze remaining ice cream in a freezer container and serve scoops of ice cream with the roulade.

For the gingerbread roulade
2

1. Line and grease a Swiss roll tin, and pre heat the oven to 180oC.
2. Sift the dry ingredients together and set aside.
3. In a clean bowl whisk the egg whites until firm peaks form, don't over whip, the peaks should hold their shape in peaks. set aside
4. In a separate bowl, use the same beaters ( I like to save on washing up) whisk the egg yolks and sugar until thick and pale, add in the molasses and cooled melted butter, stir in the sifted dry ingredients.
5. Using a large metal spoon fold in 2 large tablespoons of the egg whites into the egg mixture , once combined fold in the remaining egg whites using a figure of 8 motion to fold in, taking care not to over mix.
pour the batter into the prepared cake tin and bake for approx 12 minutes or until firm to the touch but springs back when lightly pressed.
6.Meanwhile, place a clean kitchen towel on a work surface. Sprinkle with icing sugar. Immediately loosen edges of cake from pan and turn the cake out top side down onto the sugared towel. Remove baking paper. Starting from a long side, roll towel and cake into a spiral.
this will help to shape the cake
7. Cool wrapped in the towel, seam side down, on a wire rack.

To assemble the roulade
3

1. Unroll cake; and remove the towel. Spread cake with the softened ice cream to within 4cm of the edges. Roll up cake, it should roll back into shape; trim the ends. Wrap in plastic wrap and chill for 2 to 48 hours.
2.To serve, lightly sprinkle cake with additional icing sugar and cut slices with a hot knife.

Ingredients

For the eggnog ice cream
 500 ml fresh thick cream, or brandy flavoured cream
 250 ml good quality fresh custard, or brandy flavoured custard
 30 g icing sugar, preferably Demerara icing sugar
 1 tin condense milk
 5 ml brandy extract or rum extract ) optional)
 5 ml vanilla extract
 2 large ziplock bags
For the gingerbread roulade
 4 large eggs, separated and at room temperature
 120 self raising flour, sifted
 5 ml ground ginger
 5 ml ground cinnamon
 25 ml ground all spice
 1 pinch salt
 85 g packed, soft light brown sugar
 30 ml melted butter
 30 ml molasses
 icing sugar to serve

Directions

For the eggnog ice cream
1

1. Combine all the ingredients in a bowl, and whisk well.
2. Pour the mixture into the 2 ziplock bags, press out as much air as possible, and seal.
3. Lay each bag flat on a baking tray and freeze for 2½ hours or until firm and just frozen.
4. Remove from the freezer and, using your hands, bend each bag to break up the mixture into small pieces.
5. Place the mixture in a food processor and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon.
6.Spoon the ice-cream onto the roulade and roll up.
7. Freeze remaining ice cream in a freezer container and serve scoops of ice cream with the roulade.

For the gingerbread roulade
2

1. Line and grease a Swiss roll tin, and pre heat the oven to 180oC.
2. Sift the dry ingredients together and set aside.
3. In a clean bowl whisk the egg whites until firm peaks form, don't over whip, the peaks should hold their shape in peaks. set aside
4. In a separate bowl, use the same beaters ( I like to save on washing up) whisk the egg yolks and sugar until thick and pale, add in the molasses and cooled melted butter, stir in the sifted dry ingredients.
5. Using a large metal spoon fold in 2 large tablespoons of the egg whites into the egg mixture , once combined fold in the remaining egg whites using a figure of 8 motion to fold in, taking care not to over mix.
pour the batter into the prepared cake tin and bake for approx 12 minutes or until firm to the touch but springs back when lightly pressed.
6.Meanwhile, place a clean kitchen towel on a work surface. Sprinkle with icing sugar. Immediately loosen edges of cake from pan and turn the cake out top side down onto the sugared towel. Remove baking paper. Starting from a long side, roll towel and cake into a spiral.
this will help to shape the cake
7. Cool wrapped in the towel, seam side down, on a wire rack.

To assemble the roulade
3

1. Unroll cake; and remove the towel. Spread cake with the softened ice cream to within 4cm of the edges. Roll up cake, it should roll back into shape; trim the ends. Wrap in plastic wrap and chill for 2 to 48 hours.
2.To serve, lightly sprinkle cake with additional icing sugar and cut slices with a hot knife.

Gingerbread Roulade with Eggnog Ice Cream

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