Reviews
Add Rating & Review
Back to Gingerbread Genoise
All Reviews for Gingerbread Genoise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Gingerbread Genoise
Recipe Summary
Yield: Makes one 11-by-17-inch cake
Ingredients
Ingredient Checklist
6 tablespoons unsalted butter, melted, plus more for pan and parchment
1 1/4 cups all-purpose flour, plus more for parchment
1/2 cup confectioners’ sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup dark-brown sugar, packed
6 large eggs
1 tablespoon unsulfured molasses
Cook's Notes
Cool cake completely before assembling Gingerbread Semifreddo.
Gallery
Gingerbread Genoise
Recipe Summary
Yield: Makes one 11-by-17-inch cake
Gallery
Gingerbread Genoise
Gingerbread Genoise
Gingerbread Genoise
Recipe Summary
Yield: Makes one 11-by-17-inch cake
Recipe Summary
Yield: Makes one 11-by-17-inch cake
Yield: Makes one 11-by-17-inch cake
Makes one 11-by-17-inch cake
Ingredients
Ingredients
- 6 tablespoons unsalted butter, melted, plus more for pan and parchment
- 1 1/4 cups all-purpose flour, plus more for parchment
- 1/2 cup confectioners’ sugar
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup dark-brown sugar, packed
- 6 large eggs
- 1 tablespoon unsulfured molasses
Directions
Heat oven to 350 degrees. Butter an 11-by-17-inch jelly-roll pan, and line pan with parchment. Butter and flour parchment. Place a clean, smooth kitchen towel on a clean surface; sift confectionersâ?? sugar evenly over towel. In medium bowl, whisk together flour, ginger, cinnamon, cloves, and nutmeg; set aside.
Set bowl of electric mixer over, but not touching, a pot of simmering water. Combine brown sugar and eggs in bowl; whisk until a candy thermometer registers 110 degrees (warm to the touch), about 2 minutes.
Beat on high until thick and pale, 6 to 8 minutes. Using a rubber spatula, transfer to large bowl. Add flour mixture in thirds, folding after each. In a small bowl, combine butter and molasses; add in steady stream while folding in last flour addition. Pour into pan; smooth with offset spatula.
Bake until cake is springy to the touch and golden brown, about 14 minutes. Transfer to a wire rack for 5 minutes. Carefully turn out cake over towel. Place short end toward you. Pick up edge of towel; begin rolling cake. As you roll, incorporate towel; continue rolling into a log. Transfer to wire rack to cool.
Cook's Notes
Cool cake completely before assembling Gingerbread Semifreddo.
Cook’s Notes
Cool cake completely before assembling Gingerbread Semifreddo.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Gingerbread Genoise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gingerbread Genoise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
