Description
This Gingerbread Swiss Roll Cake features a tender ginger-spiced sponge rolled elegantly with a luscious cream cheese frosting. Perfectly balanced with warm spices and a creamy filling, this festive dessert is ideal for holiday entertaining and guaranteed to impress your guests.
Ingredients
Scale
Sponge
- 4 large eggs (yolks and whites separated, room temperature)
- 65 g light brown sugar
- 50 g molasses
- 50 g golden syrup
- 100 g plain flour (all-purpose)
- 2 tsp ground ginger
- 1 tsp baking powder
- ¼ tsp fine salt
Frosting
- 50 g granulated sugar
- 120 g Philadelphia cream cheese (room temperature)
- 75 g unsalted butter (room temperature)
- 1 tsp vanilla extract
- 120 g powdered icing sugar (confectioners’ sugar) (plus extra for dusting)
Instructions
- Prepare the sponge batter: Separate the egg yolks and whites into two bowls. In the yolk bowl, whisk together the light brown sugar, molasses, and golden syrup until thoroughly combined. In a separate bowl, sift together the plain flour, ground ginger, baking powder, and fine salt.
- Beat egg whites: Using an electric mixer, whisk the egg whites until soft peaks form. Gradually add granulated sugar while continuing to whisk until stiff peaks develop, creating a meringue.
- Combine ingredients: Gently fold the dry ingredients into the yolk mixture until just combined. Carefully fold the egg white meringue into the mixture to keep the batter light and airy without deflating it.
- Bake the sponge: Preheat your oven to 180°C (350°F). Line a Swiss roll tin with baking parchment. Pour the batter evenly into the tin and smooth the surface. Bake in the preheated oven for about 10 minutes or until the sponge is springy to the touch.
- Roll the sponge: While the sponge is still warm, gently loosen the edges and roll it up tightly in the baking parchment. Allow it to cool completely in this rolled shape to set the roll.
- Prepare the cream cheese frosting: In a mixing bowl, beat the unsalted butter until creamy. Gradually add the cream cheese, powdered icing sugar, and vanilla extract, and whip the mixture until smooth and fluffy.
- Assemble the Swiss roll: Carefully unroll the cooled sponge and spread the cream cheese frosting evenly over the surface. Re-roll the sponge without the parchment, ensuring the filling stays inside.
- Finish and serve: Dust the top of the Swiss roll lightly with extra powdered icing sugar. Slice into 10 even pieces and serve.
Notes
- Use room temperature eggs and cream cheese for better mixing and texture.
- Rolling the sponge while warm prevents cracking and helps shape the roll neatly.
- Dusting with icing sugar adds a festive and elegant finish to the dessert.
- Store leftovers covered in the refrigerator to keep the frosting fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 217 kcal
- Sugar: 21 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
