Imagine a dessert that captures the essence of cozy winter mornings, combines the warm spices of gingerbread with the elegant presentation of a Swiss roll, and promises to transform your ordinary baking experience into an extraordinary culinary adventure. This Gingerbread Swiss Cake Roll isn't just a dessert—it's a slice of festive magic that will have your family and friends begging for seconds, and potentially crowning you as the ultimate holiday baker!
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3 eggs
- 1/2 cup molasses
- 1/2 cup granulated sugar
- 1 cup whipped cream for filling
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, allowing slight overhang on the sides.
- In a medium bowl, sift together flour, baking powder, baking soda, ground ginger, ground cinnamon, and ground cloves. Set aside.
- In a large mixing bowl, beat eggs using an electric mixer on high speed until light and fluffy, about 3-4 minutes.
- Gradually add granulated sugar and molasses to the eggs, continuing to beat until the mixture becomes thick and pale.
- Gently fold the dry ingredient mixture into the egg mixture, stirring carefully to maintain the air and prevent deflating the batter.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to ensure uniform thickness.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and edges begin to pull away from the pan.
- While the cake is still hot, dust a clean kitchen towel with powdered sugar and carefully invert the cake onto the towel.
- Carefully peel off the parchment paper and roll the cake with the towel, starting from the short end. Allow to cool completely, about 20-25 minutes.
- Once cooled, unroll the cake and spread whipped cream evenly across the surface, leaving a small border around the edges.
- Re-roll the cake carefully, this time without the towel, placing the seam-side down on a serving plate.
- Dust the top of the cake roll with additional powdered sugar before slicing and serving.
Tips
- • Ensure all ingredients are at room temperature for smoother mixing and better texture • When beating eggs, use a clean, grease-free bowl for maximum volume • Be gentle when folding dry ingredients to maintain the batter's airiness • Roll the cake while it's still warm to prevent cracking • Use a kitchen towel dusted with powdered sugar to prevent sticking during rolling • For a perfectly smooth filling, make sure whipped cream is chilled and stiff • Allow the cake to cool completely before slicing to maintain its elegant shape • Store in the refrigerator and consume within 2-3 days for optimal freshness
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 85mg
