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Gingerbread Yule Log

3 eggs, separated
1/2 cup molasses
1 tablespoon butter or margarine, melted
1/4 cup sugar
1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

1 1/2 cups whipping cream
1/3 cup confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves

In a mixing bowl, beat yolks on high until thickened, about 3
minutes. Beat in molasses and butter. In another bowl, beat whites
until foamy; gradually add sugar, beating until soft peaks form.
Fold into yolk mixture. Combine dry ingredients; gently fold into
egg mixture until well mixed. Line a greased 15x1Ox1 in. baking
pan with waxed paper; grease and flour paper. Spread batter into
pan. Bake at 375F for 9-12 minutes or until cake springs back when
lightly touched. Turn onto a linen towel dusted with confectioners'
sugar. Peel off paper and roll cake up in towel, starting with
short end. Cool on a wire rack

Meanwhile, beat the cream, sugar, cinnamon, vanilla and cloves in
a mixing bowl until soft peaks form. Unroll cake; spread with half
the filling. Roll up. Spread remaining filling over cake. Sprinkle
with cinnamon if desired. Yield: 10 servings.


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