Ginger-Pecan Roulade with Honey-Glazed Pecans Recipe

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Ginger-Pecan Roulade with Honey-Glazed Pecans
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  1. Make cake layer: Preheat oven to 350°F. Line bottom and sides of a 15- by 10- by 1-inch jelly-roll pan with foil, dull side up, and brush with melted butter. Dust pan with flour, knocking out excess.
  2. Finely grind pecans with cake flour, cocoa, spices, and salt in a food processor. Beat together yolks, brown sugar, and molasses with an electric mixer at high speed until mixture is very thick and pale brown and forms a ribbon when beater is lifted, about 2 minutes with a standing model and 5 minutes with a hand-held.
  3. Fold in pecan mixture gently but thoroughly. Transfer 1 cup batter to another bowl and fold in 1/4 cup melted butter, then fold butter mixture into remaining batter gently but thoroughly.
  4. Beat whites with cleaned beaters in another bowl until they just hold soft peaks (do not overbeat). Stir one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
  5. Spread batter evenly in jelly-roll pan and bake in middle of oven until set and firm to the touch, about 12 minutes. Cool in pan on a rack and cover with plastic wrap.
  6. Make filling: Beat cream with sugar until it just holds stiff peaks, then fold in 6 tablespoons crystallized ginger.
  7. Assemble roulade: Put an 18-inch length of foil on a work surface and sprinkle with some sugar. Invert cake onto foil sheet and gently peel off foil from top. Spoon three fourths of whipped cream over cake, leaving a 1/2-inch border around edges.
  8. Beginning with a short side and using foil as an aid, roll up cake, jelly-roll fashion, and transfer, seam side down, to a platter.
  9. Just before serving, spoon remaining whipped cream on top of roulade and sprinkle with honey-glazed pecans and remaining crystallized ginger.
  10. Cooks' notes: • Cake layer can be made 2 days ahead and kept, wrapped well in plastic wrap, at room temperature. • Roulade may be filled and rolled 1 day ahead, then chilled, covered.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 518.43 Kcal (2171 kJ)
Calories from fat 343.02 Kcal
% Daily Value*
Total Fat 38.11g 59%
Cholesterol 172.44mg 57%
Sodium 217.98mg 9%
Potassium 516.87mg 11%
Total Carbs 39.43g 13%
Sugars 19.87g 79%
Dietary Fiber 2.48g 10%
Protein 7.3g 15%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 5%
Iron 4.4mg 25%
Calcium 127.4mg 13%
Amount Per 100 g
Calories 405.88 Kcal (1699 kJ)
Calories from fat 268.55 Kcal
% Daily Value*
Total Fat 29.84g 59%
Cholesterol 135mg 57%
Sodium 170.65mg 9%
Potassium 404.66mg 11%
Total Carbs 30.87g 13%
Sugars 15.55g 79%
Dietary Fiber 1.95g 10%
Protein 5.71g 15%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 5%
Iron 3.5mg 25%
Calcium 99.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13
  • 15

Good Points

  • saturated fat free

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