Gingerbread Swiss Cake Roll
Gingerbread Swiss Cake Roll is a delightful dessert that warms the heart and soul during the chilly months. This recipe is the perfect combination of spices and sweetness, resulting in a soft, moist cake enveloping a rich cream cheese filling. Imagine slicing through the roll to reveal a beautiful spiral of spiced cake and creamy goodness, with the aroma of warm ginger and cloves filling your kitchen. It’s not just a treat; it’s an experience that brings festive cheer to your gatherings. This step-by-step guide will help you create this delightful recipe effortlessly.
Why You’ll Love This Recipe
You’ll appreciate the Gingerbread Swiss Cake Roll for various reasons. Firstly, it’s surprisingly easy to prepare and is perfect for both novice and experienced bakers. The rich blend of molasses and aromatic spices makes it a family-friendly dessert that appeals to all ages. Unlike traditional layer cakes that require time-consuming assembly, this roll is quicker to put together, making it an ideal choice for busy days. Plus, it uses minimal ingredients found right in your pantry, making it accessible and budget-friendly.
Ingredients
To create this mouthwatering Gingerbread Swiss Cake Roll, gather the following ingredients:
- Eggs: 3, separated and at room temperature, for a fluffy texture that lifts the cake.
- All-Purpose Flour: 1 cup, providing structure to the cake.
- Ground Cinnamon: 1 teaspoon, adding warmth and depth of flavor.
- Ground Cloves: 1/2 teaspoon, giving a delightful spiciness.
- Ground Ginger: 1/2 teaspoon, enhancing the gingerbread flair.
- Kosher Salt: 1/4 teaspoon, balancing sweetness.
- Baking Soda: 1/4 teaspoon, to help the cake rise.
- Molasses: 1/2 cup, infusing rich, deep sweetness.
- Butter: 1 tablespoon, melted, for a touch of richness.
- Sugar: 1/4 cup, providing sweetness.
- Confectioners’ Sugar: for dusting, creating a beautiful presentation.
- Cream Cheese: 8 ounces, softened, for a creamy filling.
- Unsalted Butter: 1/4 cup, contributing to the smooth texture of the filling.
- Vanilla Extract: 1 1/2 teaspoons, enhancing all flavors.
- Minced Crystallized Ginger: 1/4 cup, adding a chewy texture and extra ginger kick.
- Kosher Salt: 1/2 teaspoon, for flavor balance.
- Confectioners’ Sugar: 1 1/2 cups, sweetening the filling.
- Gingerbread Cookies: for optional garnishing, adding a festive touch.
Step-by-Step Directions
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Preheat and Prepare: Begin by preheating your oven to 350 degrees F (175 degrees C). Line the bottom of a greased 13x18x1 baking pan with parchment paper to prevent sticking and facilitate easy removal later.
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Mix the Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, ground ginger, baking soda, and kosher salt. This blend of spices will infuse the cake with that signature gingerbread flavor.
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Prepare the Egg Yolks: In a large bowl, beat the egg yolks on high speed until they thicken and turn a pale yellow. Slowly incorporate the molasses and melted butter into the yolks until fully combined, creating a thick and rich mixture.
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Beat the Egg Whites: In another bowl, whip the egg whites until soft peaks form. Gradually add in the granulated sugar, continuing to beat until glossy peaks form. This step is crucial for achieving a light and airy cake.
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Combine Mixtures: Gently fold the egg whites into the yolk mixture, careful not to deflate the mixture. Next, fold in the flour mixture until just combined, ensuring you don’t over-mix the batter, which can result in a dense cake.
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Bake the Cake: Pour the batter into the prepared pan, smoothing it evenly with a spatula. Bake in the preheated oven for 9 to 12 minutes or until the cake springs back when touched lightly.
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Cool the Cake: Once baked, cool the cake for 5-8 minutes. Gently turn it onto a tea towel dusted with confectioners’ sugar. Carefully remove the parchment paper and dust the top with more sugar. Roll the cake up in the tea towel and let it cool completely.
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Prepare the Filling: In a clean mixing bowl, beat together the softened cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, salt, and confectioners’ sugar until perfectly smooth and creamy. This mixture will be the delicious filling for your roll.
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Assemble the Cake Roll: Once your cake has cooled, carefully unroll it. Spread the filling evenly over the surface, leaving about half an inch from the edges. Gently roll the cake back up without the towel, place it seam side down on a platter, cover, and refrigerate until ready to serve.
Tips & Tricks
For the perfect Gingerbread Swiss Cake Roll, remember a few essential tips. First, make sure to measure your ingredients accurately, especially the flour, to avoid a dry cake. Baking powder versus baking soda can make a significant difference; ensure you’re using the right one for the recipe. If you’re short on time, you can substitute store-bought gingerbread cookies for the garnish, or simply dust the cake with confectioners’ sugar for an elegant finish. Lastly, letting the cake cool completely is vital for easy rolling—don’t skip this step!
Serving Suggestions & Pairings
This Gingerbread Swiss Cake Roll dazzles as a stand-alone dessert but pairs beautifully with a warm cup of ginger tea or spiced coffee. Consider serving it alongside a scoop of vanilla ice cream to create a delightful contrast of temperatures and textures. For festive gatherings, garnish the platter with extra gingerbread cookies and a sprinkle of cinnamon to enhance that holiday feeling. Don’t forget a dollop of whipped cream or a sprinkle of chopped nuts for added flair and flavor!
Nutritional Information
This indulgent dessert is delightful but should be enjoyed in moderation. Each slice of the Gingerbread Swiss Cake Roll contains approximately 250 calories, with a balance of carbohydrates, protein, and fats. It’s important to consider the sugar content, particularly if you’re mindful of sweetness in your diet. While it certainly is a treat, savoring it for special occasions makes it all the more special!
Storing Tips & Variations for Gingerbread Swiss Cake Roll
To keep your Gingerbread Swiss Cake Roll fresh, store it in the refrigerator, tightly covered, where it will last for up to 3 days. For longer storage, consider freezing the unfilled rolled cake. Wrap it well in plastic wrap and foil, and it will last for up to 3 months. When ready to enjoy, thaw it in the refrigerator before adding the filling. For a healthier twist, you can substitute the sugar in the filling for a sugar alternative suitable for baking, or change the base by adding cocoa powder for a chocolate twist.
Conclusion for Gingerbread Swiss Cake Roll
The Gingerbread Swiss Cake Roll is an enchanting dessert that combines the warmth of spices with a creamy filling, making it a perfect centerpiece for any holiday table or cozy gathering. With its tender cake and delightful presentation, it’s sure to steal the show and leave everyone wanting more. So why wait? Gather your ingredients and dive into this delicious and easy recipe today!
FAQs
1. Can I use gluten-free flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check for a baking blend that includes xanthan gum for the best texture.
2. How long does it take to make the Gingerbread Swiss Cake Roll?
With preparation and baking, it generally takes around 1.5 to 2 hours to make, including cooling time.
3. Can the filling be made ahead of time?
Absolutely! You can prepare the cream cheese filling up to two days in advance and store it in the refrigerator until you’re ready to assemble.
4. Is there a way to make it less sweet?
You can reduce the amount of sugar in the filling or use less molasses in the cake batter to lower the sweetness.
5. Can I add more spices to the cake mix?
Feel free to experiment! Adding a pinch of nutmeg or allspice will enhance the flavor, creating even more warmth.
This delicious and aromatic Gingerbread Swiss Cake Roll is sure to become a favorite in your home, providing sweet memories for years to come!
Gingerbread Swiss Cake Roll
Ingredients
For the Cake
- 3 pieces Eggs, separated and at room temperature For a fluffy texture.
- 1 cup All-Purpose Flour Provides structure to the cake.
- 1 teaspoon Ground Cinnamon Adds warmth and depth of flavor.
- 1/2 teaspoon Ground Cloves Gives a delightful spiciness.
- 1/2 teaspoon Ground Ginger Enhances the gingerbread flair.
- 1/4 teaspoon Kosher Salt Balances sweetness.
- 1/4 teaspoon Baking Soda To help the cake rise.
- 1/2 cup Molasses Infuses rich, deep sweetness.
- 1 tablespoon Butter, melted For a touch of richness.
- 1/4 cup Sugar Provides sweetness.
- Confectioners' Sugar for dusting Creating a beautiful presentation.
For the Filling
- 8 ounces Cream Cheese, softened For a creamy filling.
- 1/4 cup Unsalted Butter Contributes to the smooth texture.
- 1 1/2 teaspoons Vanilla Extract Enhancing all flavors.
- 1/4 cup Minced Crystallized Ginger Adding a chewy texture.
- 1/2 teaspoon Kosher Salt For flavor balance.
- 1 1/2 cups Confectioners' Sugar Sweetening the filling.
Optional Garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line the bottom of a greased 13x18x1 baking pan with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, ground ginger, baking soda, and kosher salt.
Mixing Cake Batter
- In a large bowl, beat the egg yolks on high speed until thickened and pale yellow. Slowly add molasses and melted butter.
- In another bowl, whip egg whites until soft peaks form, then gradually add granulated sugar, beating until glossy peaks form.
- Gently fold the egg whites into the yolk mixture, then fold in the flour mixture until just combined.
Baking
- Pour the batter into the prepared pan and bake for 9 to 12 minutes or until the cake springs back when touched lightly.
- Cool the cake for 5-8 minutes, then turn it onto a tea towel dusted with confectioners' sugar. Roll it up with the towel and let it cool completely.
Filling Preparation
- Beat together the softened cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, salt, and confectioners' sugar until smooth.
Assembling the Roll
- Unroll the cooled cake, spread the filling evenly, leaving half an inch from the edges. Roll the cake back up without the towel.
- Place seam side down on a platter, cover, and refrigerate until ready to serve.