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This is a recipe I clipped from a magazine years ago and pasted into a spiral notebook (just like my mother and my grandmother did). I’m not sure where it’s from, but it has been a hit at the Thanksgiving table, probably because it seems light (though with whipped cream, it’s still pretty rich).
3/4 cup flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/8 teaspoon salt
3 large egg yolks
1/2 cup light unsulfured molasses
1 tablespoon unsalted butter, melted
4 large egg whites
1/4 cup plus 1 tablespoon sugar
1 1/2 cups chilled whipping cream
1/3 cup powdered sugar
1/4 cup minced crystallized ginger
For cake: Preheat oven to 350 degrees. Line bottom of 15-by-10-by-1-inch cookie sheet with parchment or waxed paper. Lightly grease and flour paper and sides of cookie sheet. Lightly dust a tea towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, ginger and salt in a medium bowl. Beat egg yolks in large bowl until thick and pale, about 10 minutes. Whisk in molasses and melted butter. Place whites in another large bowl. Using clean, dry beaters, beat to soft peaks while gradually adding sugar. Fold dry ingredients into yolk mixture. Gently fold whites into batter in 2 additions.
Spread batter evenly into prepared pan. Bake until tester inserted in center of cake comes out clean, about 10 minutes. Cut around sides of pan and invert onto prepared towel. Peel off parchment. Starting at 1 narrow end, roll up cake into towel. Place seam side down on rack. Cool.
For filling: Beat cream in large bowl until foamy. Gradually add sugar and beat to stiff peaks. Fold in ginger.
Unroll cake and spread half of cream filling over, leaving 1-inch borders. Re-roll cake using towel as aid. Transfer to platter seam side down. Spread remaining cream over top and sides of cake. To decorate, draw fork down length of topping on all sides. Refrigerate at least 1 hour (cake can be prepared up to 8 hours ahead). Serves 8.