Active Time

　　30 min

　　Total Time

　　2 1/4 hr

　　As with many European desserts, this recipe calls for no salt but does use salted butter rather than unsalted.

　　

Ingredients

Makes 8 to 10 servings

　　6 tablespoons salted butter

　　2/3 cup treacle or mild molasses (not blackstrap)

　　1/4 cup sugar

　　Scant 1/2 cup water

　　1 cup all-purpose flour

　　1 teaspoon baking powder

　　1 teaspoon ground ginger

　　1 large egg, separated

　　Confectioners sugar for dusting

　　1 cup chilled heavy cream

　　1/3 cup chopped crystallized ginger

　　

Step 1

Preheat oven to 350°F with rack in middle. Line bottom and sides of a buttered 15- by 10-inch shallow baking pan (1 inch deep) with a sheet of parchment paper and butter parchment.

　　

Step 2

Melt butter with treacle, sugar, and water in a small saucepan over medium heat, stirring, then cool to room temperature, stirring occasionally.

　　

Step 3

Whisk together flour, baking powder, and ground ginger in a large bowl. Whisk in butter mixture and egg yolk until smooth.

　　

Step 4

Beat egg white in a medium bowl with an electric mixer until it just holds stiff peaks, then fold into batter gently but thoroughly.

　　

Step 5

Pour into baking pan, spreading evenly, and bake until top is golden and firm to the touch, 18 to 22 minutes. Cool cake in pan 5 minutes, then cover cake with a slightly damp kitchen towel and cool completely, about 1 hour.

　　

Step 6

Dust cake generously with confectioners sugar, then cover with a sheet of parchment, then with a baking sheet or rack. Invert cake and peel off parchment now on top.

　　

Step 7

Beat cream until it just holds stiff peaks, then spread evenly over top of cake, leaving a 1/2-inch border. Sprinkle crystallized ginger over cream. Roll up cake, starting from a short side, to make a 10-inch log, removing parchment as you go.

　　

Step 8

If desired, slices of roulade can be frozen (up to 1 week), then lightly sprinkled with turbinado sugar (such as Sugar in the Raw) and broiled (do not thaw first) in a shallow baking pan 5 to 6 inches from heat until golden, about 3 minutes.

　　Cooks' note:

　　Roulade can be made 1 day ahead and chilled, covered.