GLUTEN FREE PEAR GINGERBREAD ROLL CAKE

Posted by Bryna Bear aka Gluten Free Baking Bear

     Wow!  This cake is so delicious!  The perfectly spiced gingerbread cake has a to die for spiced whipped cream and pear filling. It is a sophisticated cake that makes a nice presentation. Perfect to serve for Holiday dessert.

     I adapted the Taste of Home recipe into a gluten free version.  The cake texture is perfect, but it did crack when unrolled.  When filled and rolled back up the cracks were barely noticeable and the cake still looked lovely.  This recipe is a keeper.

     GLUTEN FREE PEAR GINGERBREAD ROLL CAKE

INGREDIENTS

CAKE

3 large	Eggs
3 large	Egg Yolks
⅔ cup	Sugar (I used evaporated cane juice)
2 Tbs.	Unsalted Butter - melted
2 Tbs.	Molasses
½ cup	Sorghum Flour
¼ cup	Tapioca Flour
2 Tbs.	Chickpea Flour
2 Tbs.	Coconut Flour
½ tsp.	Xanthan Gum
1 ¼ tsp.	Baking Powder
1 tsp.	Ground Ginger
1 tsp.	Ground Cinnamon
1 tsp.	Ground Allspice
2 Tbs.	Confectioner’s Sugar - to sprinkle on the dish towel

FILLING

2 medium	Pears - peeled, cored and finely chopped
1 Tbs.	Unsalted Butter
1 tsp.	Sugar
1 tsp.	Vanilla Extract
pinch	Ground Cinnamon
pinch	Ground Ginger
1 cup	Heavy Whipping Cream
2 Tbs.	Confectioner’s Sugar
½ tsp.	Ground Cinnamon
¼ tsp.	Ground Ginger

DIRECTIONS

1)    Preheat the oven to 375℉.  Prepare a 15x10x1-inch jelly roll pan by lining it with foil and then greasing the foil well with butter.  Set aside.  Spread a dish towel (not the fuzzy kind) out flat on the counter and sprinkle the 2 Tbs. of confectioners sugar evenly over the towel.

Jelly roll pan lined with foil and greased well.

2)    In a large bowl or the bowl of a stand mixer beat the eggs and egg yolks with the ⅔ cups sugar for about 5 minutes or until they become thick and pale yellow in color.

Eggs and sugar beaten until thick and pale yellow.

3)    Add the butter and molasses and mix in.

4)    In a separate bowl add the flours, xanthan gum, spices and baking powder and mix well.

5)    FOLD the flour mixture into the egg mixture using a large  silicone spatula.  It should be folded in and not mixed in to add volume and lightness to the cake.

Batter after flour has been folded into the egg mixture.

6)    Spread the batter evenly into the prepared jelly roll cake pan.

Batter in the pan.

7)    Bake for 9-11 minutes or until the center springs back when touched lightly with a finger.

8)    Allow the cake to cool for 5 minutes and then turn it out onto the prepared dish towel.

9)    Remove the foil carefully.  Beginning at the short end roll up the cake in the towel.  Set the cake rolled in the towel on a rack (with the seam side down) to cool completely.

10) While the cake is cooling make the filling.

11) Peel, core and chop the pears.

Pears, peeled cored and chopped.

12) Heat a small skillet on medium heat and melt the butter.  Sauté the pears in the butter until tender.  While they are cooking add the tsp. of sugar and the pinch of cinnamon and ginger to the pears. Stir frequently allowing the excess liquid to evaporate.  When done, remove the pan from the stove and stir in the vanilla.  Cool the pears completely before using in the recipe.

Sautéd pears.

13) In a large bowl beat the whipped cream, 2 Tbs. confectioner’s sugar, cinnamon and ginger and beat on high until stiff peaks form.

14) When the pears are completely cooled fold them into the whipped cream.

Whipped cream with pears added.

Whipped cream after folding in the pears.

15) Unroll the cake.  Spread the filling evenly over the cake leaving a ½ inch border around the edges.  Roll up the cake (without the towel) and place seam side down on a serving platter.  You can trim the ends with a knife to make a nicer presentation (and give the baker a treat).

The cake cracked when unrolled, but held together when filled and rerolled.

Filling spread onto the cake leaving a ½ inch border.

Cake after rerolling.

Ends were trimmed with a serrated knife for a nicer presentation.

16) Optional - sprinkle the cake with confectioner’s sugar.

17) Refrigerate the cake for an hour before serving to allow it to firm up.  Slice and enjoy.  Wrap and refrigerate left overs.  You can also freeze leftover slices and thaw before serving.

GLUTEN FREE PEAR GINGERBREAD ROLL CAKE GlutenFreeBakingBear.com INGREDIENTS CAKE 3 large Eggs 3 large Egg Yolks ⅔ cup Sugar (I used evaporated cane juice) 2 Tbs. Unsalted Butter - melted 2 Tbs. Molasses ½ cup Sorghum Flour ¼ cup Tapioca Flour 2 Tbs. Chickpea Flour 2 Tbs. Coconut Flour ½ tsp. Xanthan Gum 1 ¼ tsp. Baking Powder 1 tsp. Ground Ginger 1 tsp. Ground Cinnamon 1 tsp. Ground Allspice 2 Tbs. Confectioner’s Sugar - to sprinkle on the dish towel FILLING 2 medium Pears - peeled, cored and finely chopped 1 Tbs. Unsalted Butter 1 tsp. Sugar 1 tsp. Vanilla Extract pinch Ground Cinnamon pinch Ground Ginger 1 cup Heavy Whipping Cream 2 Tbs. Confectioner’s Sugar ½ tsp. Ground Cinnamon ¼ tsp. Ground Ginger DIRECTIONS 1) Preheat the oven to 375℉. Prepare a 15x10x1-inch jelly roll pan by lining it with foil and then greasing the foil well with butter. Set aside. Spread a dish towel (not the fuzzy kind) out flat on the counter and sprinkle the 2 Tbs. of confectioners sugar evenly over the towel. 2) In a large bowl or the bowl of a stand mixer beat the eggs and egg yolks with the ⅔ cups sugar for about 5 minutes or until they become thick and pale yellow in color. 3) Add the butter and molasses and mix in. 4) In a separate bowl add the flours, xanthan gum, spices and baking powder and mix well. 5) FOLD the flour mixture into the egg mixture using a large silicone spatula. It should be folded in and not mixed in to add volume and lightness to the cake. 6) Spread the batter evenly into the prepared jelly roll cake pan. 7) Bake for 9-11 minutes or until the center springs back when touched lightly with a finger. 8) Allow the cake to cool for 5 minutes and then turn it out onto the prepared dish towel. 9) Remove the foil carefully. Beginning at the short end roll up the cake in the towel. Set the cake rolled in the towel on a rack (with the seam side down) to cool completely. 10) While the cake is cooling make the filling. 11) Peel, core and chop the pears. 12) Heat a small skillet on medium heat and melt the butter. Sauté the pears in the butter until tender. While they are cooking add the tsp. of sugar and the pinch of cinnamon and ginger to the pears. Stir frequently allowing the excess liquid to evaporate. When done, remove the pan from the stove and stir in the vanilla. Cool the pears completely before using in the rec-ipe. 13) In a large bowl beat the whipped cream, 2 Tbs. confectioner’s sugar, cinnamon and ginger and beat on high until stiff peaks form. 14) When the pears are completely cooled fold them into the whipped cream. 15) Unroll the cake. Spread the filling evenly over the cake leaving a ½ inch border around the edges. Roll up the cake (without the towel) and place seam side down on a serving platter. You can trim the ends with a knife to make a nicer presentation (and give the baker a treat). 16) Optional - sprinkle the cake with confectioner’s sugar. 17) Refrigerate the cake for an hour before serving to allow it to firm up. Slice and enjoy. Wrap and refrigerate left overs. You can also freeze leftover slices and thaw before serving.

GLUTEN FREE GINGERBREAD SNACK CAKE

Posted by Bryna Bear aka Gluten Free Baking Bear

     It is December and time for the traditional flavors of the season: gingerbread, eggnog and chocolate mint!  I have a lots of chocolate mint recipes posted and a few egg nog ones, but only one gingerbread recipe (for Gingerbread Biscotti).  I plan to post a few new gingerbread recipes this year beginning with this one for snack cake.

     There are many recipes for gingerbread cakes, some lightly flavored some stronger with lots of ginger and molasses.  This cake is on the stronger side.  The cake is moist and tastes even better after one or two days.  I like it plain, but a cream cheese frosting or a dollop of whipped cream goes well with it.  This is called a snack cake because you can eat it anytime of day (breakfast, lunch, dinner, tea time or a coffee break) not just for dessert. 

    

GLUTEN FREE GINGERBREAD SNACK CAKE

Makes one 9” round cake

INGREDIENTS

1 cup	Sorghum Flour
½ cup	Tapioca Flour
¼ cup	Chickpea Flour
¼ cup	Coconut Flour
¾ tsp	Xanthan Gum
1 ½  tsp	Baking Soda
¼ tsp	Salt
1 ½  tsp	Ground Ginger
1 ½  tsp	Ground Cinnamon
¼ tsp	Ground Cloves
¾ cup/180ml	Unsulphured Molasses
¾ cup/180ml	Hot Water - 100℉
½ cup	Unsalted Butter - room temperature
⅓ cup	Brown Sugar (light or dark)- Packed
1 large	Egg - room temperature
1 tsp.	Vanilla Extract

DIRECTIONS

1)    Place the oven rack in the bottom third of the oven.  Preheat oven to 375℉.  Prepare a 9” springform pan by lining the bottom with a circle of parchment paper and greasing the sides and parchment paper.  (Note that a regular 9” cake pan will not be deep enough for this recipe, that is why I am using the springform pan.)  Set aside.

2)    In a bowl add the flours, xanthan gum, salt, baking soda and spices and mix well.  Set aside.

3)    In a bowl or large glass measuring cup add the hot water and molasses and mix well.  Set aside.

4)    In the bowl of a stand mixer cream the butter and sugar and sugar for 2 minutes until light and fluffy.

5)    Add the egg and vanilla and mix in until well combined.

Butter, sugar, eggs and vanilla.

6)    Add ⅓ of the flour mixture and mix in well.  Add ½ of the molasses mixture and mix in well.  Repeat until all the molasses and flour have been added and well mixed in.  Scrape down the sides and bottoms of the bowl and mixer blades and mix on medium speed for one to two minutes.  If the batter is not beaten enough the center of the cake will fall.

Adding half of the molasses mixture after ⅓ of the flour mixture was mixed with the butter and eggs.

After ½ of the molasses mixture was mixed in. 

Adding the second ⅓ of the flour mixture.

Adding the second ½ of the molasses mixture after the second ⅓ of the flour was mixed in. 

Adding the last ⅓ of the flour mixture.

The finished batter.

7)    Pour the batter into the prepared pan and bake at 375℉ for 10 minutes then reduce the oven temperature to 350℉ and bake for another 25 minutes.  The cake is done when it springs back when the center is gently pressed with a finger.  Baking time will vary according to your oven; so if your oven tends to run hotter begin to check for doneness 10 minutes sooner.  (Note that I have found that with whole gluten free cakes it rises and bakes better at a higher beginning temperature.  This boost is not necessary with cupcakes, but it makes a difference with larger cakes.)

8)    Allow the cake to cool for 10-15 minutes in the pan on a rack.  Then remove the cake from the pan and transfer it to a rack to cool completely.

9)    This cake can be eaten plain and it also goes really well with cream cheese frosting or whipped cream.

GLUTEN FREE GINGERBREAD SNACK CAKE Makes one 9” round cake 1 cup Sorghum Flour ½ cup Tapioca Flour ¼ cup Chickpea Flour ¼ cup Coconut Flour ¾ tsp Xanthan Gum 1 ½ tsp Baking Soda ¼ tsp Salt 1 ½ tsp Ground Ginger 1 ½ tsp Ground Cinnamon ¼ tsp Ground Cloves ¾ cup/180ml Unsulphured Molasses ¾ cup/180ml Hot Water - 100℉ ½ cup Unsalted Butter - room temperature ⅓ cup Brown Sugar (light or dark)- Packed 1 large Egg - room temperature 1 tsp. Vanilla Extract INGREDIENTS DIRECTIONS 1) Place the oven rack in the bottom third of the oven. Preheat oven to 375℉. Prepare a 9” springform pan by lining the bottom with a circle of parchment paper and greasing the sides and parchment paper. (Note that a regular 9” cake pan will not be deep enough for this rec-ipe, that is why I am using the springform pan.) Set aside. 2) In a bowl add the flours, xanthan gum, salt, baking soda and spices and mix well. Set aside. 3) In a bowl or large glass measuring cup add the hot water and molasses and mix well. Set aside. 4) In the bowl of a stand mixer cream the butter and sugar and sugar for 2 minutes until light and fluffy. 5) Add the egg and vanilla and mix in until well combined. 6) Add ⅓ of the flour mixture and mix in well. Add ½ of the molasses mixture and mix in well. Repeat until all the molasses and flour have been added and well mixed in. Scrape down the sides and bottoms of the bowl and mixer blades and mix on medium speed for one to two minutes. If the batter is not beaten enough the center of the cake will fall. 7) Pour the batter into the prepared pan and bake at 375℉ for 10 minutes then reduce the oven temperature to 350℉ and bake for another 25 minutes. The cake is done when it springs back when the center is gently pressed with a finger. Baking time will vary accord-ing to your oven; so if your oven tends to run hotter begin to check for doneness 10 minutes sooner. (Note that I have found that with whole gluten free cakes it rises and bakes better at a higher beginning temperature. This boost is not necessary with cupcakes, but it makes a difference with larger cakes.) 8) Allow the cake to cool for 10-15 minutes in the pan on a rack. Then remove the cake from the pan and transfer it to a rack to cool completely. 9) This cake can be eaten plain and it also goes really well with cream cheese frosting.