Gingerbread Swiss Cake Roll
A delightful dessert that combines spiced cake with a rich cream cheese filling, perfect for festive gatherings.
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.
Notes
Accurate measurements are essential for a perfect cake. For convenience, use store-bought gingerbread cookies for garnish.