Gingerbread Cream Cheese Roll

Directions

Prep Time: 45 minutes
Total Time: 2 hours
Serves: 10

This dessert is low carb and gluten-free. When folding together the eggs and dry ingredients, try using the shape of the number eight with your spatula to help fold but not deflate. Decoration ideas are endless with these classic cakes. Sprinkle icing with crushed candy cane, festive sprinkles or coloured sugars. A fun and easy option to slice cake after final cooling is to use unflavoured dental floss — it makes for clean cuts and kids love to do it!

• Preheat oven to 350°F and line an 11”x17” rimmed baking sheet with PAPERCHEF parchment paper. Grease the parchment paper and pan sides very well with baking spray.
• In a medium bowl, combine the almond flour, half the SPLENDA sweetener, cocoa powder, gelatin, ginger, cinnamon and cloves.
• In another medium bowl or stand mixer with whisk attachment, beat the egg yolks with half of the remaining SPLENDA until light yellow and thickened. Add the vanilla.
• Using clean beaters and a large clean bowl or stand mixer with whisk attachment, beat the egg whites with half the salt and all the cream of tartar until frothy. Beat in the remaining sweetener until stiff peaks form.
• Gently fold the egg yolk mixture into the whites. Then gently fold in the almond flour mixture until no streaks remain, taking care not to deflate the whites.
• Spread the batter evenly into the prepared baking pan and bake 10–12 minutes, until the top springs back when touched or toothpick cones out dry when tested. Remove from the oven and let cool a few minutes, then run a knife around the edges to loosen.
• Cover with another large piece of parchment paper and then a kitchen towel. Place another large baking sheet overtop and flip over. Gently peel the parchment from what is now the top of the cake. While still warm, gently roll up inside the kitchen towel, starting from one of the shorter ends and avoiding catching the parchment in the roll. Don't roll too tightly or it will crack. Let cool while preparing the filling.
• In a small bowl, beat the cream cheese with ¼ cup whipping cream until smooth.
• In a large bowl, beat the remaining whipping cream with the sweetener and vanilla extract until it holds soft peaks. Then, add the cream cheese mixture and continue to beat until stiff peaks form. Do not over-beat. Remove ½ cup and set aside for decorating.
• Gently unroll the cooled cake without completely flattening it; let it curl up on the ends. Spread with the remaining filling to within ½ inch of the edges. Use the kitchen towel to gently roll up the cake without accidentally including the towel. Place seam side down on a serving platter. If it seems soft or fragile, put it in the fridge to set up before adding any decorations, around 30 minutes.
• Drizzle or pipe remaining cream cheese filling. Decorate as desired.
• Refrigerate until 1 hour before slicing.