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Gingerbread Cake Roll

Gingerbread Cake Roll: A Festive Holiday Delight

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  • Author: Mina
  • Total Time: 2 hours 55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This gingerbread cake roll is a fun alternative to classic holiday desserts, featuring a moist, spiced cake wrapped around a decadent caramel and cream cheese filling.

Ingredients

Scale
  • 1 cup (207g) granulated sugar
  • ½ cup (120ml) water
  • ¼ cup (56g) unsalted butter
  • ½ cup (120ml) heavy whipping cream
  • ½ tablespoon vanilla extract
  • ½ to 1 teaspoon salt
  • 1 cup (130g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • Pinch of ground cloves
  • ½ teaspoon salt
  • 4 large eggs (separated)
  • ¾ cup (168g) packed light brown sugar
  • 5 tablespoons molasses
  • 1 tablespoon (14g) sour cream
  • 6 tablespoons (90ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons (270ml) heavy whipping cream (cold, divided)
  • ¼ cup plus 2 tablespoons (44g) powdered sugar (divided)
  • 1 teaspoon vanilla extract (divided)
  • 6 ounces (170g) cream cheese (room temperature, divided)
  • Caramel sauce (from above)

Instructions

  1. In a medium to large saucepan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt.
  2. Over medium heat, bring the mixture to a boil. Do not whisk. Allow to boil until it turns a deep golden copper color, about 10-15 minutes. Keep an eye on it.
  3. Remove the pan from the heat and slowly add the heavy whipping cream. Whisk quickly and well as you add the cream.
  4. Add the vanilla extract and half a teaspoon of salt and whisk to combine. Adjust salt to taste.
  5. Allow the caramel sauce to cool. It will thicken as it cools.
  6. Preheat oven to 350°F. Spray a 17×12-inch jelly roll sheet pan with baking spray and line the bottom with parchment paper.
  7. Whisk the flour, baking powder, baking soda, spices, and salt together in a medium bowl and set aside.
  8. Add the egg yolks, brown sugar, molasses, sour cream, oil, and vanilla extract to a large bowl and whisk until combined.
  9. Add the dry ingredients to the wet ingredients and gently mix until combined.
  10. Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.
  11. Gently fold about 1/3 of the whipped egg whites into the batter. Then fold in the remaining egg whites until well combined.
  12. Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top springs back when touched.
  13. Dust a thin hand towel with powdered sugar and remove the cake from the oven. Dust the top with powdered sugar.
  14. While the cake is hot, roll it using the towel from the shorter end. The towel should be rolled inside the cake.
  15. Set the cake roll aside to cool. Unroll and re-roll it a few times to maintain elasticity.
  16. For the filling, whip 3/4 cup heavy whipping cream, 1/4 cup powdered sugar, and 3/4 teaspoon vanilla extract until it thickens.
  17. Add and mix 4 ounces of cream cheese until smooth, then whip until medium to stiff peaks form.
  18. Unroll the cake carefully. Warm the caramel sauce slightly and spread about ½ cup over the cake.
  19. Spread the whipped cream over the caramel sauce, leaving space at the edges.
  20. Roll the cake back up without the towel. Wrap in plastic wrap and refrigerate for at least an hour.
  21. When ready to serve, remove from plastic wrap and place on a serving platter. Dust with powdered sugar and drizzle with caramel sauce.
  22. If decorating, whip remaining cream, powdered sugar, and vanilla extract until it thickens.
  23. Add remaining cream cheese to the whipped cream, whip until medium to stiff peaks form.
  24. Pipe the whipped cream onto the cake roll as desired.
  25. Store in the fridge and consume within 3-4 days.

Notes

  • Use half of the whipped cream for filling and the other half for decoration.
  • Refrigerate the filled roll overnight for best results.
  • Keep the cake roll wrapped tightly to maintain freshness.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 714 kcal
  • Sugar: 40 g
  • Sodium: 200 mg
  • Fat: 44 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 76 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 200 mg

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Find it online: https://recipesperday.com/gingerbread-cake-roll/