Blueberry Cream Cake Roll1 cup flour
1/2 cup sugar
2 tsp ginger
1 tsp baking soda
1/2 tsp baking powder
1 large egg
1 cup heavy or whipping cream
2 cups blueberries
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
6 tbs butter, melted
1/4 cup light molasses
3 tbs powdered sugar plus more for dusting
1 tsp vanilla
Preheat oven to 350F, grease 15-1/2" x 10-1/2" jelly roll
pan, line with waxed paper, grease paper and dust pan with
flour. In a large bowl, combine flour, sugar, ginger, salt,
baking soda, baking powder, cinnamon, and nutmeg. In a medium
bowl, with wire whisk, beat melted butter, molasses, egg and
1/3 cup hot tap water. Whisk molasses mixture into dry
ingredients just until smooth. Spread batter evenly in pan.
Bake for 15 minutes or until top
springs back when touched with fingertips.
Sprinkle clean cloth towel with powdered sugar. When cake
is done, immediately invert onto towel. Peel off waxed paper.
If you like, cut off crisp edges of cake. Starting at a long
side, roll cake with towel jelly roll fashion. Place cake
roll, seam side down, on wire rack; cool completely for about
30 minutes. In a large bowl with mixer at medium speed, beat
cream with vanilla and 3 tbs powdered sugar until stiff peaks
form. With rubber spatula, fold in blueberries. Unroll cooled
cake (cake may crack) and spread
cream mixture on top. Starting from same end, roll up cake
without towel.
Place rolled cake on platter seam side down. Cover and
refrigerate if not serving right away. Sprinkle with
confectioner's sugar before serving
