Description
Gingerbread Roll Cake is a festive holiday dessert featuring a light, spiced sponge cake rolled around fluffy cinnamon whipped cream. With the cozy flavors of ginger, cinnamon, molasses, and honey, this elegant cake is finished with a dusting of powdered sugar—perfect for Christmas gatherings or winter celebrations.
Ingredients
3 eggs, room temperature
¼ cup molasses
¼ cup honey
1 tablespoon melted butter
¼ cup sugar
1 cup all-purpose flour
¼ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon cinnamon
Pinch of salt
Powdered sugar, for dusting
1½ cups heavy cream
⅓ cup powdered sugar
1 teaspoon cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, then grease and flour both the pan and paper.
- In a mixing bowl, beat egg yolks on high speed until thickened (about 3 minutes). Mix in molasses, honey, and melted butter.
- In a separate grease-free bowl, beat egg whites until soft peaks form. Slowly add sugar and continue whisking until stiff peaks form.
- Gently fold egg whites into the yolk mixture.
- Sift together flour, baking soda, salt, ginger, and cinnamon. Fold into the egg mixture carefully to preserve airiness.
- Spread batter evenly in the prepared pan. Bake for about 11 minutes, until the top springs back when lightly touched.
- Cool cake in the pan for 3 minutes. Meanwhile, heavily dust a clean, damp tea towel with powdered sugar.
- Turn the cake out onto the towel and peel off parchment. Starting with the short side, roll the cake up with the towel inside. Cool completely while rolled.
- In a grease-free mixing bowl, beat heavy cream, powdered sugar, and cinnamon until firm peaks form.
- Carefully unroll the cooled cake, peel away the towel, and spread ⅔ of the whipped cream filling evenly over the surface.
- Roll the cake up again, this time without the towel. Spread remaining filling on top.
- Sprinkle with additional cinnamon or powdered sugar for garnish and let sit a couple of hours before serving.
Notes
- Roll the cake in a towel while warm to prevent cracks later.
- Use light or regular molasses for best flavor—avoid blackstrap.
- Cool cake fully before filling to avoid melting the cream.
- Stabilized whipped cream can be used if making ahead.
- Dust towel generously with powdered sugar to keep cake from sticking.
- Prep Time: 25 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 21g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
