Gingerbread Orange Cake Roll
3 large eggs
1/3 cup (70g) sugar
1/3 cup (70g) brown sugar
Mix for about 5-7 minutes, until light yellow colored and foamy
1 tsp (5g) vanilla extract
1 tsp (5ml) orange juice
Orange zest from an orange
⅓ cup (110g) molasses
Mix to combine
3/4 cup (100g) all-purpose flour
1 tsp (4g) baking powder
1/2 tsp (3g) baking soda
1/2 tsp (3g) salt
1 tsp (3g) ground cinnamon
1 1/2 tsp (3g) ground ginger
1/4 tsp (1g) ground nutmeg
1/4 tsp (1g) ground cloves
gently fold them in
12 X16 inch (30x40cm) baking sheet, greased and lined with parchment paper
Bake at 350°F (180°C) for 13-15 minutes
Let it cool in the pan for 10 minutes
Dust with powdered sugar
Kitchen towel
While still warm roll the cake up
Cool completely
8 oz (230g) Mascarpone cheese, room temperature
⅓ cup (40g) powdered sugar
Orange zest from an orange
Mix to combine
1 cup (240g) whipping cream
Mix until stiff peaks form
Gently incorporate into mascarpone mixture
unroll the cake
Add the Mascarpone filling
1 oz (30g) candied orange peel
Roll the cake back up
Refrigerate to set for at least 2 hours
Dust with powdered sugar
Whipped cream
fresh rosemary
Kumquat slices
Cinnamon sticks