GINGERBREAD GENOISE

Gingerbread Genoise image

Provided by Martha Stewart

Yield Makes one 11-by-17-inch cake

Number Of Ingredients 10

6 tablespoons unsalted butter, melted, plus more for pan and parchment
1 1/4 cups all-purpose flour, plus more for parchment
1/2 cup confectioners' sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup dark-brown sugar, packed
6 large eggs
1 tablespoon unsulfured molasses

Steps:

Heat oven to 350 degrees. Butter an 11-by-17-inch jelly-roll pan, and line pan with parchment. Butter and flour parchment. Place a clean, smooth kitchen towel on a clean surface; sift confectionersâ?? sugar evenly over towel. In medium bowl, whisk together flour, ginger, cinnamon, cloves, and nutmeg; set aside.
Set bowl of electric mixer over, but not touching, a pot of simmering water. Combine brown sugar and eggs in bowl; whisk until a candy thermometer registers 110 degrees (warm to the touch), about 2 minutes.
Beat on high until thick and pale, 6 to 8 minutes. Using a rubber spatula, transfer to large bowl. Add flour mixture in thirds, folding after each. In a small bowl, combine butter and molasses; add in steady stream while folding in last flour addition. Pour into pan; smooth with offset spatula.
Bake until cake is springy to the touch and golden brown, about 14 minutes. Transfer to a wire rack for 5 minutes. Carefully turn out cake over towel. Place short end toward you. Pick up edge of towel; begin rolling cake. As you roll, incorporate towel; continue rolling into a log. Transfer to wire rack to cool.