Recipe: Spicy Gingerbread Cake Roll with Pumpkin Spice Cream

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Before you jump to Gingerbread Cake Roll with Pumpkin Spice Cream recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.

We are all aware that having healthy snacks can help us really feel better within our bodies. We tend to feel way less gross after we increase our intake of nutritious foods and reduce our consumption of processed foods. Eating more vegetables helps you feel much better than eating a piece of pizza. This is usually a problem, however, in terms of eating between goodies. Shopping for snack foods can be a difficult task because you have a great number of options. Why not try one of many following healthy snacks the next time you need some extra energy?

Foods made from whole grains are excellent for a fast snack. A mid-morning snack of whole grain bread along with some protein will sustain you until it's time for the afternoon meal. When you need a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products just like white bread to the healthier whole grain options.

A large variety of instant health snacks is easily obtainable. When you make the choice to be healthy, it's uncomplicated to find what you need to be successful at it.

We hope you got benefit from reading it, now let's go back to gingerbread cake roll with pumpkin spice cream recipe. To cook gingerbread cake roll with pumpkin spice cream you only need 22 ingredients and 17 steps. Here is how you do that.

The ingredients needed to prepare Gingerbread Cake Roll with Pumpkin Spice Cream:

1. Get of GINGERBREAD CAKE ROLL.
2. Prepare of large eggs, seperated, yolks in one bowl and whites in a seperate large bowl.
3. You need of molasses.
4. Take of packed light brown sugar.
5. Take of cake flour.
6. Use of baking powder.
7. Take of ground ginger.
8. Prepare of allspice.
9. Take of ground cinnamon.
10. Take of salt.
11. Take of vanilla extract.
12. Get of granulated sugar.
13. Get of cream of tarter.
14. Get of confectioner's sugar for dustiing.
15. Prepare of FILLING AND TOPPING.
16. Take of 3 ounce box jello instant pumpkin spice pudding g mix.
17. Provide of milk, any type you have, I used 2%.
18. Take of heavy whipping cream.
19. Prepare of ground.
20. Prepare of GARNISH.
21. You need of gingersnap cookie crumbs.
22. Use of sparkle sugar.

Instructions to make Gingerbread Cake Roll with Pumpkin Spice Cream:

1. Preheat oven to 325. Spray a 9 by 17 inch jelly roll pan with bakers spray. Line pan with parchment paper. Sray parchment with bakers spray.
2. In a bowl whisk together flour, baking powder, ginger, cinnamon allspice and salt, set aside.
3. Beat the egg yolks until light in color about 2 minutes, beat in light brown sugar, molasses and vanilla.
4. Stir in the flour mixture to combine well.
5. Beat egg whites with clean, dry beaters with cream of tarter until soft peaks form, Slowly add granulated sugar and beat until firm peaks form.
6. Fold egg whites into yolk mixture in 3 additions until uniform in color.
7. Spread into prepared pan evenly.
8. Bake until golden and it springs back when you touch it about 15 minutes.
9. Cool cake on rack in pan 10 minutes then run a knife around edges to relate any stuck edges of cake and Invert onto confectioner's sugar dusted clean towel.
10. Carefully peel off parchment paper.
11. Immediately roll cake up with towel and cool completely on rack.
12. MAKE pumpkin spice cream filling.
13. Beat cream until soft peaks begin to form, add cinnamon.
14. Combine milk and pudding mix in as seperate bowl, whisk to combine. Working quickly beat pudding into cream and beat just until light and flffy. Refrigerate just until it thickens enough to spread 15 to 25 minutes.
15. Unroll cake and spread some filling on cakes surface.
16. Roll cake up b and frost cake with remaing filling..
17. Decorate with the gingersnap crumbs and sparkle sugar. Refigerate at least 4 hours before slicing.

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