Gingerbread Cake Roll

I have never made a cake roll, but this one seemed pretty simple and has a great gingerbread flavor for Christmas time.  I have been a big fan of the Great British Baking Show, and so am inspired to step out of my comfort zone and give it a try.  The cake baked up easily, and I had no problem rolling it.  The spiced cream filling is delicious and adds just the perfect touch.  Turned out to be much easier than I thought with great results.  This recipe came from the blog, marthasbakingaddiction.com.

• 4 large eggs separated, room temperature
• 3/4 cup granulated sugar 
• 1 teaspoon vanilla
• 1/4 cup vanilla Greek-style yogurt
• 1/4 cup molasses
• 1 1/4 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
•  
• In one bowl beat the egg yolks until stiff peaks form.  In another bowl beat the egg yolks and sugar until fluffy.  Beat in the vanilla, yogurt, and molasses.  Beat in cake flour, baking powder, salt and spices.  Spray a 13" x 10" baking sheet with cooking spray and then top with a piece of parchment paper.  YOU must use the parchment paper.  Spread the cake dough out in the pan and bake at 350 degrees for 10 minutes or until no longer moist when pricked with a toothpick in the middle.
• Remove from oven.  Sprinkle a tea towel all over with powdered sugar.  Flip the cake over onto the towel and sugar.  Peel off the parchment paper.  Starting at the 10" end roll the cake and towel together into a roll, log shape.  Set onto a wire rack and cool.

For the Filling

• 1 cup heavy cream
• 1/2 cup icing/powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
•  
• Beat all ingredients well until stiff peaks form.  Unroll the log and spread the filling on top leaving a 1" border.  Roll up again without the towel.  Place in refrigerator or freezer.  Before serving sprinkle with powdered sugar over the top.