Gingerbread Cake Roll – Deliciously moist and fluffy gingerbread cake roll that is loaded with warm, cozy flavours, and filled with spiced whipped cream!
I hope you have been enjoying my Gingerbread Cupcakes because today I bring you a new gingerbread recipe that is just as delicious, and even more fun to make!
I bring you my Gingerbread Cake Roll!
This cake roll is incredibly moist, so fluffy, and perfectly spiced with molasses, ginger, cinnamon, and nutmeg. Fill this cake with a thick layer of homemade spiced whipped cream, and you have yourself the perfect Christmas dessert.
Cake rolls are super easy to make, and are a real crowd-pleaser!
Try these scrumptious cake rolls next!
Originally published in December 2015. Post and recipe updated in November 2017.
Deliciously moist and fluffy gingerbread cake roll that is loaded with warm, cozy flavours, and filled with homemade spiced whipped cream!
- 4 large eggs separated, room temperature
- 3/4 cup caster/granulated sugar 150g
- 1 teaspoon vanilla extract
- 1/4 cup Greek-style yogurt 60g
- 1/4 cup molasses (not blackstrap)/black treacle* 80g
- 1 and 1/4 cups cake flour** 125g
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup heavy cream 240ml
- 1/2 cup icing/powdered sugar 60g
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
Using a handheld or stand mixer fitted with the whisk attachment, whisk the egg whites until stiff peaks form. Set aside.
In a separate bowl, beat the egg yolks and sugar until light and thick. Beat in the vanilla, yogurt and molasses. Add the flour, baking powder, spices, and salt, and mix until combined. Gently fold in the whipped egg whites.
Pour the batter into the prepared pan, and spread out evenly. Bake for 8 - 10 minutes or until a toothpick inserted in the centre comes out clean.
Immediately invert the cake onto a tea towel dusted generously with icing/powdered sugar. Gently peel off the parchment paper, then roll up the cake with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar, vanilla, and spices, and whip to stiff peaks.
Unroll the cake, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.
*Light or true molasses is much sweeter than blackstrap molasses (which is very bitter), and is much preferred in baking. Black treacle is also fine to use.
**Make your own cake flour! Measure out 1 and 1/4 cups (156g) of plain/all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornflour/cornstarch. Sift well.
Make ahead of time: Prepare the cake as instructed, then cover and refrigerate the filled cake for up to 1 day.
Prepared cake roll, with filling, freezes well for up to 2 - 3 months. Thaw overnight in the fridge before slicing and serving.