Gingerbread Cake Roll

Have you ever wondered why some holiday desserts become instant classics while others fade into culinary obscurity? The Gingerbread Cake Roll is one such delightful gem that stands out for its rich flavors and delightful presentation. Unlike traditional gingerbread cookies, this cake roll combines the warming spices of ginger, cinnamon, and nutmeg into a fluffy confection, ensuring it leaves a lasting impression on your Christmas table. Are you ready to explore how to craft this breathtaking dessert?

Ingredients Needed

Gather the following ingredients to create your decadent Gingerbread Cake Roll. Each component plays a crucial role in achieving that beloved festive flavor:

• 4 large eggs (separated): Eggs provide structure to the cake, allowing it to roll without cracking.
• 1 cup all-purpose flour: This is the backbone of the cake, providing the necessary gluten structure.
• 1/2 cup molasses: The star ingredient, molasses adds moisture and a deep, rich flavor.
• 1/4 cup granulated sugar: Balances the robust flavors with just the right sweetness.
• 1 teaspoon baking powder: Acts as a leavening agent to give the cake a light texture.
• 1 teaspoon ground cinnamon: Infuses the cake with holiday warmth.
• 1 teaspoon ginger powder: Elevates the gingerbread flavor profile with a zesty punch.
• 1/2 teaspoon ground nutmeg: Gives a warm, nutty undertone to the mix.
• 1/4 teaspoon ground cloves: Introduces a subtle spiciness that rounds out the flavor.
• 1/4 teaspoon salt: Enhances all the other flavors.
• 1 teaspoon vanilla extract: Compliments the spices and adds depth.
• Powdered sugar for dusting: A sweet finish for the cake’s exterior.
• 1 cup heavy whipping cream: To create a luscious and creamy filling.
• 3 tablespoons powdered sugar: To sweeten the whipped cream.
• 1/2 teaspoon vanilla extract: Adds flavor to the filling.
• 1/2 cup unsalted butter (softened): Creamy and rich, forms the base for the frosting.
• 2 oz cream cheese (room temperature): Adds a tangy richness to the buttercream.
• 1/2 cup white chocolate chips (melted and cooled): Elevates the frosting to deliciously decadent heights.
• 2/3 cup powdered sugar: Ensures the buttercream is sweet and spreadable.
• 1/4 cup granulated sugar: Used in the cinnamon sugar sprinkle.
• 1 teaspoon ground cinnamon: For the finishing touch.

Timing

Crafting your Gingerbread Cake Roll is surprisingly efficient! Expect to spend approximately 90 minutes in total—a full 20% less time than many traditional cake recipes. Here’s how the timing breaks down:

• Preparation Time: 30 minutes
• Baking Time: 15-17 minutes
• Cooling Time: 10 minutes (plus chilling time of 1 hour)

How to Make Gingerbread Cake Roll

Step 1: Preheat the Oven

Preheat your oven to 350°F and line a jelly roll pan with parchment paper for easy removal.

Step 2: Combine Dry Ingredients

In a medium bowl, mix the all-purpose flour, baking powder, spices, and salt until well combined.

Step 3: Prepare Egg Whites

In a stand mixer fitted with a whisk attachment, beat the egg whites until light and foamy. Gradually add granulated sugar and whisk until medium peaks form. Transfer to a large bowl and set aside.

Step 4: Beat Egg Yolks

In a cleaned mixer bowl, beat the egg yolks until foamy. Add molasses and vanilla extract; mix until the mixture is pale, about 3-4 minutes.

Step 5: Fold Ingredients

Gently combine a third of the egg whites with the yolk mixture using the whisk attachment, then fold in the remaining egg whites with a spatula in two batches. Finally, carefully fold in the flour mixture in four additions until completely incorporated.

Step 6: Bake the Cake

Pour the batter into the prepared baking sheet and spread into an even layer. Bake for 15-17 minutes until golden.

Step 7: Roll the Cake

While the cake bakes, prepare a kitchen towel dusted with powdered sugar. Let the baked cake cool for 5 minutes, then invert it onto the sugar-dusted towel. Peel back the parchment paper and roll the cake tightly with the towel. Cool completely on a wire rack.

Step 8: Whip the Cream

In a separate bowl, whip the heavy cream for about a minute. Add powdered sugar and vanilla, whisking until thick.

Step 9: Assemble the Roll

Once the cake has cooled, unroll it gently and spread the whipped cream over the top, leaving a border. Roll it back up tightly and wrap in plastic, chilling in the fridge for at least an hour.

Step 10: Prepare Buttercream

For the white chocolate buttercream, cream together softened butter and cream cheese until fluffy. Incorporate melted white chocolate, then add powdered sugar and vanilla, beating until smooth.

Step 11: Frost and Serve

Spread the buttercream over the rolled cake, then use a fork to create a bark-like texture. Finish with a sprinkle of cinnamon sugar.

Nutritional Information

This Gingerbread Cake Roll recipe yields approximately 12 servings, with each serving containing:

• Calories: 320
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 150mg
• Total Carbohydrates: 42g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 3g

Healthier Alternatives For Gingerbread Cake Roll

For those seeking lighter options, consider these modifications:

• Replace the all-purpose flour with whole wheat or almond flour for added nutrition.
• Use unsweetened applesauce instead of some butter in the filling for reduced fat.
• Swap granulated sugar with coconut sugar or a sugar substitute to cut added sugars.

Serving Suggestions

Serve your Gingerbread Cake Roll with a dollop of extra whipped cream, fresh berries, or a drizzle of caramel sauce for added flair. Pair it with a warm cup of spiced tea or hot cocoa to perfect your holiday dessert experience.

Common Mistakes To Avoid

1. Deflating Egg Whites: Always fold gently to keep the light, airy texture.
2. Overbaking: Keep an eye on your cake; it should be just golden and still springy to touch.
3. Using Cold Ingredients: Ensure your butter and cream cheese are room temperature for a smooth buttercream.

Storing Tips For Gingerbread Cake Roll

To keep your Gingerbread Cake Roll fresh:

• Store in the fridge wrapped in plastic for up to 4 days.
• For longer storage, freeze the unfilled cake roll for up to 2 months. Wrap tightly in plastic and then foil before freezing.

Conclusion

Creating a stunning Gingerbread Cake Roll is not just a culinary achievement—it’s an experience filled with the joy of holiday flavors and warm memories. I encourage you to try this delightful recipe and share your results! Don’t hesitate to explore more of our holiday dessert collection, and be sure to let us know how your cake turned out in the comments!

Frequently Asked Questions

How do I prevent my cake from cracking?

Gently rolling the cake while it’s still warm and using a towel can help it retain its shape without cracking.

Can I substitute the molasses?

Yes, you can use a mix of honey and brown sugar, but it may slightly alter the flavor and texture.

How long does the cake last in the fridge?

Your Gingerbread Cake Roll will stay fresh for up to 4 days in the refrigerator.

Can I make this in advance?

Absolutely! You can prepare the cake roll a day ahead and fill it just before serving for the best flavor and texture.

Embrace the festive spirit this holiday season with this incredible Gingerbread Cake Roll!

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