Gingerbread Roll with Lemon Cream

Serves 10

Spicy gingerbread has long been paired with sweet and tangy lemon sauce. My marriage of these flavors resulted in filling this zesty cake with lemon curd lightened with whipped cream. For a holiday treat, use softened pumpkin ice cream for the filling.

• The filling
• 1/3 cup fresh lemon juice
• 6 tablespoons granulated sugar
• 4 tablespoons unsalted butter
• 1 large egg
• 2 large egg yolks
• The cake
• 5 large eggs, separated
• 1/2 cup golden brown sugar, packed
• 1/2 cup mild molasses
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1 tablespoon ground ginger
• 1 teaspoon ground allspice
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• 2 tablespoons granulated sugar
• 3/4 cup whipping cream
• Powdered sugar, for dusting the top, optional

For the filling: In a small saucepan over low heat, stir lemon juice, sugar and butter until melted. In a small bowl, whisk egg and egg yolks. Whisk a small amount of warm lemon liquid into the eggs, then stir mixture back into pan. Stir constantly with a heatproof spatula until mixture begins to thicken and looks slightly jelled. Strain into a small bowl. Cover and refrigerate until ready to use.

For the cake: Preheat oven to 325°. Grease a 12- by 17-inch- rimmed baking sheet. Line the bottom with parchment paper, leaving a 2-inch overlap on each short end. Grease the paper and sides of pan with nonstick vegetable coating.

In a large bowl with electric mixer, beat egg yolks and brown sugar until thick and tan colored, about 2 minutes. Add molasses and mix until incorporated. In a medium bowl, whisk flour, baking powder, ginger, allspice, pepper and salt. Mix into egg yolk batter until combined.

In a clean bowl with clean beaters, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Add egg whites to batter and fold together until no streaks of white appear.

Spread the batter in the prepared pan and bake for 15 to 18 minutes, until top is firm and lightly browned. Remove from oven and place a damp dish towel directly on the cake.

To assemble cake: Beat whipping cream until soft peaks form and fold in chilled lemon curd. Overlap 2 sheets of wax paper 19 inches long on a flat surface. Go around edges of cake with a small knife and invert cake onto paper. Remove pan and gently peel off paper. Spread top of cake with a thin, even layer of lemon filling. Beginning with a short end, roll the cake up, using the wax paper to help roll. Don't be concerned it if cracks; just press back together with your hands. Wrap cake in wax paper and foil and refrigerate until chilled, at least 4 hours or up to 2 days. Before serving, transfer to platter and, if desired, sprinkle with powdered sugar.

Per serving: 325 calories, 6 g protein, 42 g carbohydrate, 15 g fat (8 g saturated), 207 mg cholesterol, 196 mg sodium, 0 fiber.