Description
This festive Christmas Gingerbread Swiss Cake Roll is a delightful holiday dessert that combines a light, spiced gingerbread cake with a creamy cream cheese filling studded with crystallized ginger. Rolled to perfection and dusted with confectioners’ sugar, this elegant treat is perfect for holiday gatherings and sure to impress your guests with its delicate texture and warm flavors.
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 teaspoon vanilla extract
- ¼ cup minced crystallized ginger
- ½ teaspoon kosher salt
- 1 ½ cup confectioners’ sugar
- Gingerbread cookies to garnish (optional)
Instructions
- Preheat Oven: Begin by preheating your oven to 350 degrees F (175 degrees C) to ensure it reaches the right temperature for baking your cake evenly.
- Prepare the Pan: Grease the bottom of a 13x18x1 inch half-sheet baking pan and line it with parchment paper to prevent sticking and make it easier to remove the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, cloves, ginger, baking soda, and salt until well combined to distribute the spices evenly throughout the batter.
- Beat Egg Yolks: In a large bowl, beat the egg yolks on high speed until thickened and pale, about 3 minutes. This step incorporates air for a light texture. Then beat in the molasses and melted butter until smooth.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar one tablespoon at a time, beating on high until the sugar dissolves and the peaks become glossy and firm.
- Combine Mixtures: Gently fold the whipped egg whites into the egg yolk and molasses mixture to maintain the airy structure. Then carefully fold in the dry flour and spice mixture until fully incorporated without deflating the batter.
- Pour and Bake: Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake in the preheated oven for 9 to 12 minutes until the cake springs back lightly when touched.
- Cool and Roll: Allow the cake to cool for 5 to 8 minutes, then turn it out onto a clean tea towel dusted with confectioners’ sugar. Peel off the parchment paper. Dust the top lightly with confectioners’ sugar and gently roll the cake up starting with the short side inside the towel. Let it cool completely wrapped in the towel to memorize the shape and prevent cracking.
- Prepare Filling: While the cake cools, beat together the softened cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar until the mixture is smooth and creamy.
- Assemble the Roll: Carefully unroll the cooled cake and spread an even layer of the cream cheese filling over the surface. Then re-roll the cake tightly without the towel.
- Chill: Place the roll on a serving platter, wrap it with plastic wrap, and refrigerate until ready to serve to help the filling set and the flavors meld.
- Serve: Before serving, dust the roll with confectioners’ sugar and optionally garnish with gingerbread cookies or festive decorations. Use a sharp knife to cut the roll into even slices. Store any leftovers refrigerated.
Notes
- Room temperature eggs help create a lighter, more stable batter.
- Rolling the cake while it’s still warm prevents cracks during shaping.
- Use a sharp serrated knife for clean slices without squishing the roll.
- You can swap crystallized ginger for finely chopped candied ginger if preferred.
- Gingerbread cookies as garnish add extra holiday flair and texture.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of roll)
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
