Gingerbread Bûche de Noël Recipe

Preheat oven to 350°F (175°C). Grease and line a jellyroll pan with parchment paper.

In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale.

Add the molasses and vegetable oil to the egg mixture and mix well.

In a separate bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until well combined.

Pour the batter into the prepared jellyroll pan and spread it evenly.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool for a few minutes in the pan.

Lay a clean kitchen towel on a flat surface and sprinkle with powdered sugar.

Carefully turn the cake onto the sugar-dusted towel, remove the parchment paper, and gently roll the cake up with the towel. Let cool completely.

Carefully unroll the cake and spread the whipped cream evenly over the surface.

Roll the cake back up, starting from one end, and place it seam-side down on a serving platter.

Dust with powdered sugar and decorate with gingerbread cookies.

Refrigerate for at least 1 hour before serving.