Description
This festive Christmas Gingerbread Swiss Cake Roll is a delightful holiday dessert featuring a spiced gingerbread-flavored sponge cake rolled with a creamy, sweetened cream cheese and crystallized ginger filling. Light, fluffy, and bursting with warm spices, this beautiful rolled cake makes an impressive centerpiece for any holiday gathering.
Ingredients
Scale
Cake:
- 3 eggs, separated and at room temperature
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup molasses
- 1 tablespoon butter, melted
- ¼ cup sugar
- Confectioners’ sugar, for dusting
Filling:
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter
- 1 ½ teaspoons vanilla extract
- ¼ cup minced crystallized ginger
- ½ teaspoon kosher salt
- 1 ½ cups confectioners’ sugar
- Gingerbread cookies to garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Grease a 13x18x1 inch half-sheet pan and line the bottom with parchment paper for easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, ground ginger, baking soda, and kosher salt to evenly combine the spices and leavening.
- Beat Egg Yolks and Wet Ingredients: In a large mixing bowl, beat the egg yolks on high speed for about 3 minutes until thickened and pale. Add the molasses and melted butter, mixing until fully incorporated.
- Whip Egg Whites: Using a clean bowl and beaters, beat the egg whites on medium speed until soft peaks form. Gradually add the ¼ cup sugar one tablespoon at a time, beating on high after each addition until the sugar dissolves and glossy stiff peaks form.
- Fold Batter: Gently fold the whipped egg whites into the egg yolk mixture until just combined. Then fold in the dry flour and spice mixture carefully to maintain the batter’s light and airy texture.
- Pour and Bake: Pour the batter into the prepared pan, smoothing it evenly with a spatula. Bake in the preheated oven for 9-12 minutes until the cake springs back lightly when touched.
- Cool and Roll the Cake: Remove the cake from the oven and cool for 5-8 minutes. Sprinkle a clean tea towel with confectioners’ sugar, invert the cake onto the tea towel, and peel off the parchment paper. Lightly dust the top of the cake with confectioners’ sugar and gently roll the cake up in the towel starting from the short side. Let it cool completely while rolled to set its shape.
- Prepare Filling: While the cake cools, beat together softened cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar until the mixture is smooth and creamy.
- Fill and Roll Cake: Unroll the cooled sponge cake and spread an even layer of the cream cheese filling over the surface. Carefully roll the cake back up without the towel. Wrap the roll in plastic wrap and refrigerate until ready to serve.
- Garnish and Serve: Before serving, sprinkle the cake roll with confectioners’ sugar and garnish with gingerbread cookies or your preferred holiday decorations. Use a sharp knife to slice into even portions. Store any leftovers covered in the refrigerator.
Notes
- Ensure eggs are at room temperature for better volume when beating.
- Be careful when folding batter to avoid deflating the egg whites, which keeps the cake light.
- Rolling the cake while warm prevents cracking.
- Use a clean tea towel dusted with sugar to avoid sticking when rolling the cake initially.
- This cake roll should be refrigerated if not served immediately and is best enjoyed within 2 days.
- Gingerbread cookies garnish is optional but adds a festive touch and extra texture.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake roll)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
