Huberts Gingerbread Roll

from The Vegetarian Compass
by Karen Hubert Allison

Serves 8 to 10

This roulade was a longtime favorite at Huberts. Save it for a celebration and serve with peppered pears or figs.

1/4 cup all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground cardamom
5 egg yolks
1 1/2 teaspoons grated orange zest
1 tablespoon molasses
3/4 cup plus 1/4 cup confectioners' sugar, sifted twice
10 egg whites
1/4 cup unsweetened cocoa powder
4 ounces semisweet chocolate
6 tablespoons unsated butter
1 tablespoon brandy
1 1/2 cups plus 1 tablespoon heavy cream
2 tablespoons Grand Marnier

Preheat the oven to 350 degrees. Butter the bottom of a 17 by 11 inch jelly-roll pan; line the bottom with baking parchment or waxed paper. Butter and flour the paper and the sides of the pan. Tap out any excess flour.

Into a small bowl, sift together the flour, ginger, cinnamon, nutmeg, and cardamom. In a large bowl, combine the egg yolks, grated orange zest, molasses, and 3/4 cup of sifted confectioners' sugar. Beat until thickened and slightly yellow, about 3 minutes. Fold in the sifted flour and spice.

In another large bowl, beat the egg whites until they stand in soft peaks. Fold into the egg yolk mixture until no streaks remain. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when lightly pressed, 15 to 20 minutes.

Meanwhile, sift the cocoa powder evenly onto a clean kitchen towel. Run a knife along the edges of the pan to release the cake while it is still hot. Invert the cake onto a kitchen towel and remove the pan. Carefully peel off the parchment; let the cake cool to room temperature.

In a double boiler, melt the chocolate with the butter. Stir in the brandy and 1 tablespoon of heavy cream. Remove from the heat and let cool to room temperature. With a flexible spatula, spread the chocolate glaze evenly over the cake.

© 1998 by Karen Hubert Allison