Roll Into Deliciousness with This Gingerbread Treat! Inspirational Thought

Making my first Gingerbread Roll was a success! The filling is light and fluffy so it worked well to top it with cream cheese icing - https://youtu.be/fsR0nSf4Xm4 Italian Cream Cake - https://youtu.be/wJEDiQkoJvM Date Nut Pudding - https://youtu.be/ftGdRYSw5W0 Dinner Rolls - https://youtu.be/ihUI4Ifnf7I Cinnamon Rolls - https://youtu.be/P_WUeU5T_aU

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Our mailing address - PO Box 386 Due West, SC 29639
Our email address - miraclehomestead@gmail.com

GINGERBREAD ROLL
6 eggs, separated
1/4 teaspoon salt
1/4 teaspoon cream of tartar
2/3 cup sugar, divide in 2 parts
1/2 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 Tablespoon molasses
Beat egg whites, when slightly frothy add salt and cream of tartar
Beat until a soft peak and beat in 1/3 cup sugar

In a separate bowl beat egg yolks and 1/3 cup sugar until thick.
Mix flour, cinnamon, ginger, nutmeg together and add to the egg yolk mixture along with the vanilla and molasses.
Fold into the egg whites by hand.
Pour into a jelly roll pan lined with parchment paper
Bake 350* for 20 minutes.
Flip cake onto a towel sprinkled with powdered sugar.
Remove parchment paper and loosely roll up in the towel.
Cool completely

THE FILLING
12 oz cool whip
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Mix together.
Unroll cake and spread with filling. Roll up and refrigerate at least 6 hours. Sprinkle with powdered sugar before serving.
In our opinion putting a cream cheese icing on is really delicious, especially since the filling is not real sweet.

THE GOLDEN THOUGHT OF INSPIRATION
For God so loved the world that He gave His only begotten Son.