Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Gingerbread Genoise By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Yield: 1 11-by-17-inch cake Use this spongey cake when making our Gingerbread Semifreddo. Ingredients 6 tablespoons unsalted butter, melted, plus more for pan and parchment 1 ¼ cups all-purpose flour, plus more for parchment ½ cup confectioners' sugar 1 ½ teaspoons ground ginger 1 ½ teaspoons ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg 1 cup dark-brown sugar, packed 6 large eggs 1 tablespoon unsulfured molasses Directions Heat oven to 350 degrees. Butter an 11-by-17-inch jelly-roll pan, and line pan with parchment. Butter and flour parchment. Place a clean, smooth kitchen towel on a clean surface; sift confectionersâ?? sugar evenly over towel. In medium bowl, whisk together flour, ginger, cinnamon, cloves, and nutmeg; set aside. Set bowl of electric mixer over, but not touching, a pot of simmering water. Combine brown sugar and eggs in bowl; whisk until a candy thermometer registers 110 degrees (warm to the touch), about 2 minutes. Beat on high until thick and pale, 6 to 8 minutes. Using a rubber spatula, transfer to large bowl. Add flour mixture in thirds, folding after each. In a small bowl, combine butter and molasses; add in steady stream while folding in last flour addition. Pour into pan; smooth with offset spatula. Bake until cake is springy to the touch and golden brown, about 14 minutes. Transfer to a wire rack for 5 minutes. Carefully turn out cake over towel. Place short end toward you. Pick up edge of towel; begin rolling cake. As you roll, incorporate towel; continue rolling into a log. Transfer to wire rack to cool. Cook's Notes Cool cake completely before assembling Gingerbread Semifreddo. Print