Gingerbread Cake Roll
Gingerbread Cake Roll. Gingerbread becomes something special when filled with a homemade Almond Pastry Cream! Put aside that two layer cake recipe this Christmas and make the dessert that was made to party! A Cake Roll! Scroll down to see how you can make this delicious cake roll weeks even months in advance of your party! Scroll down and watch my “HOW TO MAKE A CAKE ROLL” video to see how easy it really is!
Need a little help?
They don’t look like it but making a cake roll is really easy to do. Be confident…I know you can do it! You will impress everyone this Christmas when you unveil your Gingerbread Cake Roll! Click here for step by step instructions and video—->>>>HOW TO MAKE A CAKE ROLL.
Add more pizazz to your cake roll!
Why I love this Gingerbread Cake Roll
Here’s why…
- DELICIOUS
- Beautiful presentation
- Perfect for hosting a party
- Has a great WOW factor
- Can be made way in advance of the party
- Change up the flavor with different fillings and toppings
How to make a Cake Roll
- Separate eggs; allow to stand at room temperature for 30 minutes.
- Spray a 16x12x1-inch baking pan with non stick cooking spray; line with parchment paper and spray the parchment paper.
- Preheat oven to 350°.
- In a mixing bowl stir together the flour, baking powder, ginger, cinnamon, salt and cloves; set aside.
- In a medium bowl beat egg yolks on high about 4 minutes or until thick and lemon color; beat in molasses until combined.
- Wash beaters; in another medium mixing bowl beat the egg whites on medium speed until soft peaks form (tips curl).
- Add 1/2 cup granulated sugar, scrap down the sides; beat until stiff peaks form (tips stand straight).
- Fold egg yolk mixture into beaten egg whites.
- Sift flour mixture over the egg mixture; fold in just until combined.
- Spread batter in the prepared baking pan.
- Bake 12 to 15 minute or until cake springs back when lightly touched.
How to Assemble a Cake Roll
- Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with confectioners’ sugar.
- Remove parchment paper.
- Roll towel and cake into a spiral, start from a short side of the cake.
- Cool on wire rack.
- Unroll cake; remove towel;
- Spread cake with Almond Pastry Cream Filling to within ½-inch of the edges.
- Roll up cake; cover with a layer of plastic wrap and foil.
- Freeze until ready to serve.
- Before serving dust with additional powdered sugar.
How to Make a Cake Roll Video
Can the Gingerbread Cake Roll be frozen?
How to freeze a cake roll
- wrap rolled cake in a piece of plastic wrap
- wrap a layer of foil on top of the plastic wrap around the cake roll
- label and freeze
More Cake Roll Recipes
- CARAMEL BANANA CAKE ROLL
- PUMPKIN CAKE ROLL
- STRAWBERRY MALLOW CAKE ROLL
- RASPBERRY CREME CAKE ROLL
- LEMON CREME CAKE ROLL
- HALLOWEEN VANILLA SWISS CAKE ROLL
- CANDY CORN VANILLA SWISS CAKE ROLL
Gingerbread Cake Roll
Yield:
Serves 10
Prep Time:
40 minutes
Cook Time:
12 minutes
Total Time:
52 minutes
Gingerbread becomes something special when filled with a homemade Almond Pastry Cream! Put aside that two layer cake recipe this Christmas and make the dessert that was made to party!
Ingredients
For the Almond Pastry Cream Filling:
- ½ cup granulated sugar
- 4 teaspoons cornstarch
- ¼ teaspoon salt
- 2 cups half and half
- 4 egg yolks
- ½ teaspoon almond extract
For the Gingerbread Cake:
- 4 large eggs, separated
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 1/3 cup molasses
- ½ cup granulated sugar
- powdered sugar for dusting
Instructions
For the Almond Pastry Cream:
- In a medium saucepan stir together sugar, cornstarch and salt
- Gradually stir in half and half.
- Cook and stir on medium heat until thickened and bubbly.
- Cook and stir an additional 1 minute.
- Gradually stir in half of the hot mixture into the egg yolks.
- Return egg yolk mixture to the saucepan.
- Bring to a boil; reduce heat and cook for 2 minutes constantly stirring.
- Remove from heat; strain pastry cream into a bowl and stir in almond extract..
- Cover with plastic wrap, chill about 4 hours or until cold DO NOT STIR.
For the Gingerbread Cake Roll:
- Separate eggs; allow to stand at room temperature for 30 minutes.
- Spray a 16x12x1-inch baking pan with non stick cooking spray; line with parchment paper and spray the parchment paper.
- Preheat oven to 350°.
- In a mixing bowl stir together the flour, baking powder, ginger, cinnamon, salt and cloves; set aside.
- In a medium bowl beat egg yolks on high about 4 minutes or until thick and lemon color; beat in molasses until combined.
- Wash beaters; in another medium mixing bowl beat the egg whites on medium speed until soft peaks form (tips curl).
- Add 1/2 cup granulated sugar, scrap down the sides; beat until stiff peaks form (tips stand straight).
- Fold egg yolk mixture into beaten egg whites.
- Sift flour mixture over the egg mixture; fold in just until combined.
- Spread batter in the prepared baking pan.
- Bake 12 to 15 minute or until cake springs back when lightly touched.
- Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with confectioners' sugar.
- Remove parchment paper.
- Roll towel and cake into a spiral, start from a short side of the cake.
- Cool on wire rack.
- Unroll cake; remove towel;
- Spread cake with Almond Pastry Cream Filling to within 1-inch of the edges.
- Roll up cake; cover with a layer of plastic wrap and foil.
- Freeze until ready to serve.
- Before serving dust with additional confectioners' sugar.
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Do you serve gingerbread roll frozen or thawed?
Hi Kimberly, I serve it thawed. It doesn’t take long for it to thaw after it’s sliced.