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Gingerbread Cake Roll With Lemon Curd

Author/Submitted by: Weight Watchers Magazine, Nov-Dec 1997
Servings: 10
Categories: Cakes / Desserts / Low-Fat/Low-Cal

2  large  eggs
1  large  egg white
3/4  cup  sugar
1/4  cup  molasses
1/4  cup  lowfat buttermilk
1 1/4  cups  sifted cake flour
1 1/2  teaspoons  ground ginger
3/4  teaspoon  ground cinnamon
1/2  teaspoon  baking soda
1/2  teaspoon  baking powder
1/4  teaspoon  ground nutmeg
1/8  teaspoon  salt
2  tablespoons  powdered sugar

--Lemon-Cheese Filling--
8  ounces  fat-free lemon chiffon yogurt
8  ounces  Neufchatel cheese, softened
1/3  cup  sifted cake flour
1/4  teaspoon  grated lemon rind
1/4  teaspoon  vanilla

--To Serve--
1  cup  Lemon Curd, such as Crosse and Blackwell
    Lemon rind curls, optional

1. Preheat oven to 350F.

2. Line bottom of a 15 x 10 inch jelly-roll pan with wax paper; coat wax paper with cooking spray. Set aside.

3. Beat eggs and egg white at high speed of a mixer until thick and pale (about 3 minutes). Gradually add sugar, 1 tablespoon at a time, beating well after each addition. Combine molasses and buttermilk; add to egg mixture, beating until blended.

4. Combine flour and next 6 ingredients in a bowl; stir well. Gradually add flour mixture to egg mixture, 1/2 cup at a time, beating at low speed after each addition. Spread batter evenly into prepared pan.

5. Bake at 350F for 12 minutes or until cake springs back when lightly touched in center. Sift 2 tablespoons powdered sugar in a 15 x 10 inch rectangle onto a dishtowel. Loosen cake from sides of pan, and turn out onto sugar-coated towel; carefully peel off wax paper. Let cake cook 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack, and cook completely (about 1hour).

6. Unroll cake carefully; remove towel. Spread cake with Lemon-Cheese Filling, leaving a 1/2 inch margin around outside edges. Reroll cake; place, seam side down, on a platter. Cover loosely, and chill 1 hour. Slice with a serrated knife. Serve with lemon curd; garnish with rind curls, if desired.

7. Lemon-Cheese Filling: Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 30 minutes. Place Neufchatel cheese in a medium bowl; beat at medium speed of a mixer until smooth. Scrape yogurt into bowl using a rubber spatula; add powdered sugar and remaining ingredients; beat until smooth.

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