Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Gingerbread Genoise Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It 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. Rate it Print