Description
This Christmas Gingerbread Swiss Cake Roll is a festive and moist dessert combining the warm spices of gingerbread with a creamy, tangy cream cheese filling. The light and airy sponge cake is rolled with a smooth cream cheese and crystallized ginger filling, making it a perfect holiday centerpiece. Garnished with confectioners’ sugar and optional gingerbread cookies, this elegant yet approachable delight brings classic Christmas flavors into a stunning presentation.
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 teaspoons vanilla extract
- ¼ cup minced crystallized ginger
- ½ teaspoon kosher salt
- 1 ½ cups confectioners’ sugar
- Gingerbread cookies to garnish (optional)
Instructions
- Preheat the Oven: 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.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, ground ginger, baking soda, and kosher salt to distribute the spices evenly.
- Beat Egg Yolks and Wet Ingredients: In a large mixing bowl, beat the egg yolks on high speed for about 3 minutes until thick and pale. Then, mix in the molasses and melted butter until fully incorporated.
- Whip Egg Whites: Using clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually add the ¼ cup sugar one tablespoon at a time, beating on high after each addition until the sugar dissolves and stiff, glossy peaks form.
- Combine Mixtures: Gently fold the whipped egg whites into the egg yolk and molasses mixture. Then carefully fold in the flour and spice mixture until just combined, taking care not to deflate the batter.
- Bake the Cake: Pour the batter evenly into the prepared pan and smooth the surface with a spatula. Bake for 9-12 minutes, until the cake springs back lightly when touched.
- Cool and Roll the Cake: Allow the cake to cool for 5-8 minutes in the pan. Turn the cake out onto a tea towel dusted lightly with confectioners’ sugar and peel off the parchment. Dust the cake lightly with more confectioners’ sugar, then gently roll it up from the short side with the towel. Let the rolled cake cool completely in this shape.
- Prepare the Filling: While the cake cools, beat the softened cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar until the filling is creamy and smooth.
- Assemble the Roll: Carefully unroll the cooled cake and spread an even layer of the cream cheese filling over the surface. Roll it back up tightly, this time without the tea towel. Wrap the roll in plastic wrap and refrigerate until firm and ready to serve.
- Serve: Before serving, dust the cake roll with confectioners’ sugar and garnish with gingerbread cookies or festive decorations if desired. Slice with a sharp knife into even portions. Store any leftovers refrigerated.
Notes
- Ensure eggs are at room temperature to achieve maximum volume when whipped.
- Be gentle when folding the batter to keep it light and airy.
- The towel dusted with confectioners’ sugar prevents the cake from sticking when rolling.
- Chilling the cake roll helps the filling set and makes slicing cleaner.
- Gingerbread cookies add a festive touch but are optional for garnish.
- Use a serrated or very sharp knife for clean slices.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of roll)
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
