Ingredients
3 large eggs3 large egg yolks2/3 cup sugar2 tablespoons butter, melted2 tablespoons molasses3/4 cup cake flour1 teaspoon baking powder1 teaspoon each ground ginger, cinnamon and allspice2 to 3 teaspoons confectioners’ sugarFILLING:2 medium pears, peeled and finely chopped1 tablespoon butter2 tablespoons pear brandy or brandy1 cup heavy whipping cream2 tablespoons confectioners’ sugar1/2 teaspoon ground cinnamon1/4 teaspoon ground gingerAdditional confectioners’ sugar and ground cinnamon, optional
Preparation
Line a 15x10x1-in. baking pan with waxed paper; grease and flour the pan and paper. Set aside. In a large bowl, beat eggs and egg yolks for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in butter and molasses. Combine the flour, baking powder and spices; fold into egg mixture. Spread batter into prepared pan.
Bake at 375° for 9-11 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a small skillet, saute pears in butter until tender. Remove from the heat; stir in brandy. Cool completely. In a large bowl, beat the cream, confectioners’ sugar, cinnamon and ginger until stiff peaks form. Gently fold in pear mixture.
Unroll cake and spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Dust with additional confectioners’ sugar and cinnamon if desired.
