Gingerbread Swiss Cake Roll
A delightful blend of festive flavors in a light and airy cake, filled with rich cream cheese and spices, perfect for the holidays.
Ingredients
For the cake
- 3 large Eggs, separated and at room temperature
- 1 cup All-Purpose Flour Essential for creating a tender cake.
- 1 teaspoon Ground Cinnamon Adds warmth and comfort.
- 1/2 teaspoon Ground Cloves Infuses the cake with earthy flavor.
- 1/2 teaspoon Ground Ginger Enhances gingerbread profile.
- 1/4 teaspoon Kosher Salt Balances sweetness.
- 1/4 teaspoon Baking Soda Provides lift for the cake.
- 1/2 cup Molasses Lends deep sweetness and dark color.
- 1 tablespoon melted Butter Adds moisture and richness.
- 1/4 cup Sugar Sweetens and helps structure the cake.
- as needed Confectioners' Sugar for dusting Adds sweetness and sophistication.
For the filling
- 8 ounces Cream Cheese, softened Creates a smooth and creamy filling.
- 1/4 cup Unsalted Butter Ensures filling is rich and decadent.
- 1 1/2 teaspoons Vanilla Extract Adds depth and pleasant aroma.
- 1/4 cup Minced Crystallized Ginger Provides chewy texture and burst of flavor.
- 1/2 teaspoon Kosher Salt Enhances sweetness of the filling.
- 1 1/2 cups Confectioners' Sugar Sweetens and gives velvety texture.
- for garnishing Gingerbread Cookies Optional for festive touch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line the bottom of a greased 13x18x1 baking pan with parchment paper.
- In a mixing bowl, whisk together the flour, cinnamon, cloves, ginger, baking soda, and salt.
- In a large bowl, beat the egg yolks until thickened, then add molasses and melted butter, mixing until smooth.
- In another bowl, whip the egg whites until soft peaks form, gradually adding sugar until glossy peaks form.
- Gently fold the egg whites into the yolk mixture, then gradually fold in the flour mixture until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 9-12 minutes until the cake springs back when touched.
- Cool the cake for 5-8 minutes, then turn it out onto a towel dusted with confectioners' sugar. Roll it up in the towel and let it cool completely.
Filling
- Beat together cream cheese, unsalted butter, vanilla extract, minced ginger, salt, and confectioners' sugar until smooth.
- Unroll the cooled cake gently, spread the filling evenly, and roll it back up without the towel. Place seam side down on a platter.
Notes
Store leftovers in an airtight container in refrigerator for up to 3 days. Can be frozen for up to 2 months.