Gingerbread Cake Roll With Lemon Curd
Author/Submitted by: Weight Watchers Magazine, Nov-Dec 1997
sifted cake flour
fat-free lemon chiffon yogurt
sifted cake flour
grated lemon rind
such as Crosse and Blackwell
Lemon rind curls,
Line bottom of a 15 x 10 inch jelly-roll pan with wax paper; coat wax paper with cooking spray. Set aside.
Beat eggs and egg white at high speed of a mixer until thick and pale (about 3 minutes). Gradually add sugar, 1 tablespoon at a time, beating well after each addition. Combine molasses and buttermilk; add to egg mixture, beating until blended.
Combine flour and next 6 ingredients in a bowl; stir well. Gradually add flour mixture to egg mixture, 1/2 cup at a time, beating at low speed after each addition. Spread batter evenly into prepared pan.
Bake at 350F for 12 minutes or until cake springs back when lightly touched in center. Sift 2 tablespoons powdered sugar in a 15 x 10 inch rectangle onto a dishtowel. Loosen cake from sides of pan, and turn out onto sugar-coated towel; carefully peel off wax paper. Let cake cook 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack, and cook completely (about 1hour).
Unroll cake carefully; remove towel. Spread cake with Lemon-Cheese Filling, leaving a 1/2 inch margin around outside edges. Reroll cake; place, seam side down, on a platter. Cover loosely, and chill 1 hour. Slice with a serrated knife. Serve with lemon curd; garnish with rind curls, if desired.
Lemon-Cheese Filling: Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 30 minutes. Place Neufchatel cheese in a medium bowl; beat at medium speed of a mixer until smooth. Scrape yogurt into bowl using a rubber spatula; add powdered sugar and remaining ingredients; beat until smooth.
Preheat oven to 350F.