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INGREDIENTS
4 eggs
2/3 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup packed brown sugar
2 tablespoons butter melted
2 tablespoons molasses
Powdered sugar
1 7 ounce container creme fraiche (3/4 cup)
3/4 cup dulce de leche*
1/4 cup crystallized ginger finely chopped
Thin lemon slices
Lemon Sauce
2/3 cup sugar
4 teaspoons cornstarch
1/4 cup water
2 teaspoons finely shredded Meyer lemon peel or regular lemon peel
1/4 cup Meyer lemon juice or regular lemon juice
2 egg yolks
6 tablespoons butter
1/4 cup half-and-half light cream, or milk
Separate eggs. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease a 15X10X1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease and flour the paper. Set aside. In a small bowl, combine flour, ginger, cinnamon, baking powder, allspice, and salt; set aside.
Preheat oven to 350 degrees F. In a large bowl, combine egg yolks and brown sugar; beat with an electric mixer on high speed about 3 minutes or until thick and light in color. Stir in melted butter and molasses. Fold in flour mixture.
Thoroughly wash and dry beaters. In a medium bowl, beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Stir one-third of the beaten egg whites into egg yolk mixture to lighten. Fold in remaining egg whites. Gently spread batter evenly in prepared pan.
Bake about 12 minutes or until top springs back when lightly touched. Meanwhile, lay a clean kitchen towel on a work surface. Sprinkle with powdered sugar. Immediately invert cake onto towel. Carefully peel waxed paper from the cake. Starting from a long side, roll cake and towel together into a spiral. Place, seam side down, on a wire rack; cool.
When cool, carefully unroll cake. Spread cake with creme fraiche, leaving a 1 inch border. Spoon dulce de leche in mounds over the creme fraiche; gently swirl together with a table knife or thin metal spatula. Sprinkle crystallized ginger evenly over swirled mixture. Starting from a long side, roll up cake. Wrap in plastic wrap; chill for 2 to 48 hours.
When ready to serve, unwrap; garnish with lemon slices and sprinkle with powdered sugar. Using a serrated knife, cut into slices. Serve with Lemon Sauce. Makes 8 to 10 servings.
Lemon Sauce
In a small saucepan, stir together sugar and cornstarch. Stir in water, lemon peel and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. In a small bowl, beat egg yolks with a fork. Gradually stir some of the hot mixture into egg yolks. Return egg yolk mixture to remaining hot mixture in saucepan. Reduce heat to low. Cook and stir for 2 minutes more. Gradually whisk butter, cut up, whisking until melted. Stir in half-and-half, light cream, or milk. Serve warm. Makes about 1-1/3 cups sauce.
NOTES
*Test Kitchen Tip: If dulce de leche is too thick to spread, place it in a small microwave-safe bowl. Microwave on 100 percent power (high) for 10 seconds; stir. Repeat just until softened, stirring every 10 seconds.