Name: Gingerbread Roll With Eggnog Cream
Ingredients: 3/4 cup cake flour.; 1 1/2 tsp ground ginger.; 1 teaspoon ground cinnamon.; 1/2 teaspoon baking powder; 1/2 teaspoon allspice.; 1/2 teaspoon nutmeg.; 1/4 tsp. Baking soda.; 1/4 teaspoon salt.; 5 eggs, separated.; 1/4 cup sugar.; 1/2 cup molasses.; 1/4 cup packed brown sugar.; 2 tablespoons finely grated fresh ginger; 1/2 cup powdered sugar divided; 8 oz package cream cheese, softened.; 6 tablespoons butter, softened.; 1 cup icing sugar.; 2 tablespoons dark rum; 1 teaspoon vanilla.; 1/2 teaspoon cinnamon.; 1/4 tsp nutmeg; 2 cups whipping cream.; 1 cup eggnog.; 1 tablespoon dark rum.; 1/2 teaspoon ground nutmeg.

Instructions

Preheat oven to 325°. Line a 12×17 baking pan with parchment paper and spray well.
Place the egg whites in the bowl of a stand mixer with the whisk attachment, whisk for 5 minutes on low to aerate the egg whites.
In the meantime, use a hand mixer to whip the egg yolks until thick and pale, about 4 minutes.
Increase the speed on the mixer and whip the egg whites until soft peaks form, with the mixer running slowly add in the quarter cup sugar and mix until thick and glossy. Set aside.
Combine the flower with the ginger, cinnamon, baking powder, allspice, nutmeg, baking soda, and salt whisk well.
Add the brown sugar and molasses to the egg yolks and mix until smooth. Add the flour mixture and mix just until combined.
Fold 1/3 of the egg whites into the batter, when no longer streaky. Add the remaining egg whites and continue to fold until well mixed.
Pour the batter onto your prepared pan and use a spoon to spread. Bake for 13 minutes.
Remove the sponge from the oven and let sit for 1 minute. Dust to clean dish towel with half of the icing sugar and invert the cake onto the towel. Remove the parchment paper and dust the top of the sponge with the remaining icing sugar. Beginning at the short end, roll up the cake along with the towel, set aside to cool to room temperature.
To prepare the filling, place the cream cheese and butter into the stand mixer and beat on medium high until smooth and fluffy, add powdered sugar, rum, vanilla, cinnamon, and nutmeg and beat until smooth.
Spread the feeling over the cooled cake. Roll from the short end wrap in Saran and refrigerate for 2 hours.
To prepare the eggnog cream, place the heavy cream into the mixer with the whisk attachment and whisk until stiff peaks form, fold in the eggnog, the dark rum and the nutmeg. Consistency will be that of a sauce more than whipped cream.
To serve, place a dollop of the eggnog cream on the plate, top with the ginger roll and dust with icing sugar.

Gingerbread Roll With Eggnog Cream