Description
This Christmas Gingerbread Swiss Cake Roll is a festive and delicious dessert featuring a soft, spiced gingerbread cake rolled with a creamy, sweetened cream cheese filling studded with crystallized ginger. The cake is lightly dusted with confectioners’ sugar and optionally garnished with gingerbread cookies, making it perfect for holiday celebrations.
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
Garnish (optional):
- Gingerbread cookies
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Grease a 13x18x1 inch half-sheet baking pan and line the bottom with parchment paper for easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, ground ginger, baking soda, and kosher salt to evenly distribute the spices and leavening.
- Beat Egg Yolks and Wet Ingredients: In a large mixing bowl, beat the egg yolks on high speed until thickened and pale, about 3 minutes. Then mix in the molasses and melted butter until fully combined.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar tablespoon by tablespoon, beating on high after each addition until the mixture is glossy with stiff peaks.
- Combine Batter: Gently fold the whipped egg whites into the yolk mixture, followed by folding in the flour and spice mixture. Take care not to deflate the batter to ensure a light sponge texture.
- Bake: Pour the batter evenly into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 9-12 minutes, or until the cake springs back lightly when touched.
- Cool and Roll Cake: Let the cake cool in the pan for 5-8 minutes. Then invert it onto a tea towel sprinkled with confectioners’ sugar. Carefully peel off the parchment paper. Dust the top with more confectioners’ sugar, then roll the cake up gently starting from the short side, using the towel to help. Let it cool completely rolled.
- 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 smooth and creamy.
- Fill and Final Roll: Unroll the cooled cake carefully, spread an even layer of the cream cheese filling over the surface. Roll the cake back up tightly without the towel.
- Chill: Place the cake roll onto a serving platter, cover with plastic wrap, and refrigerate until ready to serve, allowing the filling to set and flavors to meld.
- Serve: Before serving, dust the roll with confectioners’ sugar and optionally garnish with gingerbread cookies or favorite festive decorations. Slice with a sharp knife into even slices. Store any leftovers refrigerated.
Notes
- Use room temperature eggs for better volume and mixing.
- Folding the whipped egg whites carefully ensures a light, airy cake texture.
- Rolling the cake with a towel while warm helps prevent cracking.
- The recipe serves about 10 slices, ideal for a holiday gathering.
- Gingerbread cookies for garnish add a festive touch but are optional.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of roll)
- Calories: 280
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
