Gingerbread Swiss Cake Roll Recipe

Introduction

This Gingerbread Swiss Cake Roll is a festive and flavorful dessert perfect for the holiday season. Light, spiced cake wrapped around a creamy ginger cream cheese filling makes each slice a delightful treat. Garnish with gingerbread cookies for an extra special touch.

Ingredients

• 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)
• 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

1. Step 1: Preheat your oven to 350 degrees F. Grease a 13x18x1-inch baking pan and line the bottom with parchment paper.
2. Step 2: In a bowl, whisk together the flour, cinnamon, cloves, ginger, baking soda, and salt.
3. Step 3: In a large bowl, beat the egg yolks on high speed until thickened, about 3 minutes. Add the molasses and melted butter, mixing until combined.
4. Step 4: In a separate clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating on high after each addition until sugar dissolves and peaks become glossy.
5. Step 5: Gently fold the whipped egg whites into the egg yolk mixture, then fold in the flour mixture just until combined.
6. Step 6: Pour the batter into the prepared pan and smooth the surface with a spatula.
7. Step 7: Bake for 9 to 12 minutes, until the cake springs back lightly when touched.
8. Step 8: Let the cake cool for 5 to 8 minutes. Turn it out onto a tea towel dusted with confectioners’ sugar, peel off the parchment, sprinkle the top lightly with confectioners’ sugar, and gently roll the cake inside the towel starting from the short side. Allow it to cool completely rolled up.
9. Step 9: Meanwhile, prepare the filling by beating cream cheese, butter, vanilla extract, crystallized ginger, salt, and confectioners’ sugar until smooth and creamy.
10. Step 10: When the cake is fully cool, carefully unroll it and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel.
11. Step 11: Place the roll on a platter, cover with plastic wrap, and refrigerate until ready to serve.
12. Step 12: Before serving, dust with confectioners’ sugar and garnish with gingerbread cookies if desired. Slice with a sharp knife into even pieces.

Tips & Variations

• Use room temperature eggs for better volume when whipping the whites.
• Swap crystallized ginger in the filling for finely chopped fresh ginger for a sharper bite.
• For a lighter filling, fold whipped cream into the cream cheese mixture.
• Keep the cake towel lightly sugared to prevent sticking during rolling.

Storage

Store the cake roll covered in plastic wrap in the refrigerator for up to 3 days. When ready to serve, let it sit at room temperature for about 15 minutes for the best texture. Leftover slices can be reheated gently in a microwave for a few seconds if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, you can bake and roll the cake a day ahead and prepare the filling separately. Assemble the cake roll shortly before serving for the freshest taste.

What if I don’t have molasses?

You can substitute molasses with dark corn syrup or honey, though molasses provides that distinctive gingerbread depth of flavor that’s hard to replicate exactly.

Gingerbread Swiss Cake Roll Recipe

Print Recipe

★★★★★

4.8 from 67 reviews

This Gingerbread Swiss Cake Roll offers a festive and flavorful twist on the classic Swiss roll. Moist gingerbread cake spiced with cinnamon, cloves, and ginger is rolled with a creamy, smooth cream cheese filling accented by crystallized ginger for a delightful texture and zing. Perfect for holiday gatherings, this elegant dessert balances warm spices and rich sweetness in each tender slice.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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

• Confectioners’ sugar for dusting
• Gingerbread cookies (optional)

Instructions

1. Preheat Oven: Set your oven to 350 degrees Fahrenheit to properly warm up for baking the cake roll.
2. Prepare Pan: Grease a 13x18x1-inch half-sheet baking pan and line the bottom with parchment paper to prevent sticking.
3. Mix Dry Ingredients: In a bowl, whisk together the flour, ground cinnamon, cloves, ginger, baking soda, and salt until fully combined.
4. Beat Egg Yolks: In a large bowl, beat the egg yolks on high speed for about 3 minutes until thickened, then blend in the molasses and melted butter thoroughly.
5. Whip Egg Whites: In a clean bowl with 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 to dissolve the sugar and create glossy, stiff peaks.
6. Combine Mixtures: Gently fold the whipped egg whites into the yolk mixture, followed by folding in the dry flour mixture, to maintain airiness.
7. Pour and Smooth Batter: Transfer the batter into the prepared pan and smooth the top evenly with a spatula.
8. Bake Cake: Bake for 9 to 12 minutes until the cake is set but still soft to the touch.
9. Cool and Roll Cake: Let the cake cool 5 to 8 minutes, then invert it onto a tea towel lightly dusted with confectioners’ sugar. Remove the parchment paper and sprinkle more confectioners’ sugar over the cake. Carefully roll the cake in the towel starting from the short side and allow it to cool completely rolled up.
10. Prepare Filling: Beat cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar together until the filling is smooth and creamy.
11. Unroll and Fill: Once cooled, gently unroll the cake, spread an even layer of the cream cheese filling over it, and then re-roll the cake tightly without the towel.
12. Chill Cake: Wrap the roll with plastic wrap and refrigerate until ready to serve to set the filling.
13. Garnish and Serve: Before serving, dust the roll with confectioners’ sugar and optionally decorate with gingerbread cookies. Slice with a sharp knife into even pieces. Refrigerate leftovers.

Notes

• Room temperature eggs help achieve better volume when beaten.
• Using parchment paper ensures easy removal of the delicate cake without cracking.
• Folding in whipped egg whites gently is important to maintain the cake’s lightness.
• Rolling the cake while warm prevents cracks and makes it easier to shape.
• Chilling the cake roll helps the filling set and makes slicing cleaner.
• You can substitute crystallized ginger with finely chopped candied ginger if unavailable.

Keywords: Gingerbread Swiss Roll, holiday dessert, cream cheese filling, spiced cake roll, Christmas cake roll, gingerbread cake