Gingerbread Cake Roll
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A Cozy Treat for Any Occasion
Imagine unrolling a beautifully swirled gingerbread cake roll filled with fluffy whipped cream and draped in velvety white chocolate buttercream. This Gingerbread Cake Roll is the kind of dessert that brings warmth to your kitchen and joy to those who gather around your table. It’s the perfect centerpiece for holiday gatherings, cozy family dinners, or even a delightful afternoon tea. With its blend of spices and rich flavors, it embodies the essence of festive baking. Trust me, once you’ve tasted this treat, you’ll want it on your dessert rotation all year long!
What Makes This Recipe Special
Why choose to bake this Gingerbread Cake Roll? For starters, it strikes a delightful balance between festive and indulgent, making it suitable for both casual and special occasions.
- Simplicity meets sophistication: This recipe is straightforward yet yields an impressive dessert that looks as good as it tastes.
- Perfect for sharing: Its roll format allows for easy slicing and serving, ideal for potlucks or family gatherings.
- Kid-approved: With a delightful mix of sweet and spiced flavors, it’s a hit with both children and adults alike.
“The flavors in this cake roll took me back to childhood holidays! A perfect blend of warm spices and creamy filling.” — A satisfied baker
Preparing the Gingerbread Cake Roll
This gingerbread cake roll is a delightful blend of simple ingredients that come together beautifully. The process may seem a bit intricate, but it’s manageable with a little patience. Here’s a quick overview of what to expect:
- Warm up your oven and prepare your pan.
- Whip up the egg whites to fluffy perfection.
- Combine the yolks with molasses and spices for a flavorful base.
- Carefully fold everything together and bake until golden.
- Fill it with creamy goodness and roll it up to set.
Let’s dive into the details!
What You’ll Need
Gather these ingredients to create your delicious Gingerbread Cake Roll:
-
Cake:
- 4 large eggs (separated)
- 1 cup all-purpose flour
- 1/2 cup molasses
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ginger powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
-
Whipped Cream Filling:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
-
White Chocolate Buttercream:
- 1/2 cup unsalted butter (softened)
- 2 oz cream cheese (room temperature)
- 1/2 cup white chocolate chips (melted and cooled)
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Feel free to experiment with ingredients. For instance, you can substitute brown sugar for granulated for a deeper flavor.
Step-by-Step Instructions
- Preheat your oven to 350°F and line a jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, spices, baking powder, and salt.
- In a stand mixer, beat the egg whites until foamy. Gradually add granulated sugar, whisking until medium peaks form. Set aside.
- Clean the mixer bowl and beat egg yolks until frothy. Mix in molasses and vanilla, beating until pale (about 3-4 mins).
- Fold one-third of the egg whites into the yolk mixture, mixing on low. Gently fold in the remaining egg whites in two additions.
- Gradually fold in the flour mixture, ensuring no lumps remain.
- Spread the batter in the prepared pan and bake for 15-17 minutes until golden.
- Prepare a clean kitchen towel dusted with powdered sugar. Cool the cake for 5 minutes, then invert onto the towel. Carefully peel off the parchment paper and roll it tightly in the towel. Allow to cool completely on a rack.
- Meanwhile, whip the heavy cream until soft peaks form, then add powdered sugar and vanilla, continuing until thick.
- Once cooled, unroll the cake, spread whipped cream on top, leaving a border, then reroll the cake and wrap it in plastic. Refrigerate for at least 1 hour.
- For the buttercream, cream butter with cream cheese until fluffy, then mix in cooled white chocolate. Gradually beat in powdered sugar and vanilla.
- Spread the buttercream on the cake and use a fork to create a bark-like texture. Finish with a sprinkle of cinnamon sugar.
Best Ways to Enjoy It
Serve your Gingerbread Cake Roll with a dollop of extra whipped cream, or alongside a scoop of vanilla ice cream. It also pairs perfectly with a warm cup of spiced tea or coffee — a great way to complement the rich flavors of the cake.
Keeping Leftovers Fresh
To keep your Gingerbread Cake Roll fresh, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. You can also freeze slices for longer storage; wrap each slice in plastic, then place them in an airtight container. Just remember to let it thaw in the fridge before enjoying.
Pro Chef Tips
- Don’t rush the folding: Gently folding the egg whites and flour helps maintain the lightness of the cake. You want to preserve that airy texture!
- Customize your filling: Mix in some chopped nuts or dried fruits for added texture, or use different flavored extracts to switch it up.
- Baking time is key: Keep an eye on the cake while it’s baking! Overbaking can lead to a dry roll, while underbaking might not allow it to hold its shape.
Creative Twists
Feeling adventurous? Here are a few variations to consider:
- Pumpkin Spice Twist: Substitute half the molasses with pumpkin puree and add pumpkin spice for a fall-inspired version.
- Chocolaty Delight: Mix in cocoa powder for a chocolate gingerbread cake, and pair with dark chocolate ganache for a decadent finish.
- Dairy-Free Option: Use coconut cream instead of heavy whipping cream for the filling, and replace butter with a non-dairy substitute in the buttercream.
Your Questions Answered
Q: How long does it take to prepare this dessert?
A: The prep time is about 30 minutes, plus an additional hour for refrigeration.
Q: Can I make this cake ahead of time?
A: Absolutely! You can prepare the cake roll a day in advance and keep it wrapped in the fridge until ready to serve.
Q: What’s the best way to store it?
A: Wrap leftovers tightly in plastic wrap and store them in the fridge for up to 3 days or freeze for longer storage.
Indulge in the warm, comforting flavors of this Gingerbread Cake Roll. Whether you’re treating yourself or bringing a dessert to share, this delightful recipe is sure to create sweet memories. Happy baking!
Gingerbread Cake Roll
Ingredients
Method
- Preheat your oven to 350°F and line a jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, spices, baking powder, and salt.
- In a stand mixer, beat the egg whites until foamy. Gradually add granulated sugar, whisking until medium peaks form. Set aside.
- Clean the mixer bowl and beat egg yolks until frothy. Mix in molasses and vanilla, beating until pale (about 3-4 mins).
- Fold one-third of the egg whites into the yolk mixture, mixing on low. Gently fold in the remaining egg whites in two additions.
- Gradually fold in the flour mixture, ensuring no lumps remain.
- Spread the batter in the prepared pan and bake for 15-17 minutes until golden.
- Prepare a clean kitchen towel dusted with powdered sugar. Cool the cake for 5 minutes, then invert onto the towel. Carefully peel off the parchment paper and roll it tightly in the towel.
- Allow to cool completely on a rack.
- Meanwhile, whip the heavy cream until soft peaks form, then add powdered sugar and vanilla, continuing until thick.
- Once cooled, unroll the cake, spread whipped cream on top, leaving a border, then reroll the cake and wrap it in plastic. Refrigerate for at least 1 hour.
- For the buttercream, cream butter with cream cheese until fluffy, then mix in cooled white chocolate. Gradually beat in powdered sugar and vanilla.
- Spread the buttercream on the cake and use a fork to create a bark-like texture. Finish with a sprinkle of cinnamon sugar.
