Gingerbread Buche de Noel
Ingredients
- 1/4 cup Gluten-free Cornflour
- 1/2 cup gluten-free flour
- 1/2 tsp Baking powder
- 1 tsp Ground ginger
- 1/2 tsp Mixed spice
- 3 Eggs
- 1/4 cup Brown sugar
- 1/4 cup molasses
- 1/4 cup Caster sugar
- 1 quantity Salted Caramel Buttercream see recipe
Instructions
- Grease and line a 23x33cm swiss roll tin.
- Sift together dry ingredients and set aside.
- Beat eggs in a small bowl until thick and pale.
- Add brown sugar in 4 lots, beating in-between until dissolved.
- Add molasses and mix well.
- Fold the wet mixture into the dry mixture.
- Pour into prepared tin and bake for 12 minutes at 180oC.
- While the cake is cooking, place a sheet of baking paper on a tea towel on the bench.
- Sprinkle caster sugar over the baking paper.
- When cooked, the edges of the cake will have slightly shrunken away from the edge of the pan.
- Immediately turn the cake out onto the sugared baking paper.
- Very carefully remove the baking paper that lined the tin.
- Roll the cake up from a long edge with the sugared baking paper and tea towel.
- Leave the cake rolled up to cool.
- When cool, carefully unroll and remove the tea towel and baking paper. Don't stress too much if there is a crack or two, as the buttercream will help to hold it together.
- Spread 1/3 of the buttercream over the cake and roll it back up.
- Spread the remainder of the buttercream over the rolled cake, and decorate as desired.
