Gingerbread Roulade Cake Recipe

This Gingerbread Roulade Cake Recipe is a festive and spiced recipe, which is made with rich unsulfured molasses and warming ground ginger. It’s the perfect holiday centerpiece, ready in about 2 hours.

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Gingerbread Roulade Cake Recipe Ingredients

Cake:

• 4 tablespoons unsalted butter, melted, plus more for buttering the baking sheet
• 3/4 cup all-purpose flour, plus more for flouring the baking sheet
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon finely ground black pepper
• 1/4 teaspoon ground allspice
• 1/2 teaspoon plus a pinch fine salt
• 6 large eggs, separated
• 3/4 cup plus 1 tablespoon granulated sugar
• 2 tablespoons unsulfured molasses
• 1 teaspoon pure vanilla extract
• Confectioners’ sugar, for dusting

Filling:

• 6 ounces cream cheese, at room temperature
• 3 tablespoons unsalted butter, at room temperature
• 3/4 cup confectioners’ sugar
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon pure vanilla extract
• Pinch fine salt
• 8 gumdrops, for decorating

How To Make Gingerbread Roulade Cake Recipe

1. Prep the oven and pan: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 10 1/2-by-15 1/2-inch rimmed baking sheet (jelly roll pan) with parchment paper so it fits the bottom snugly. Butter and flour the parchment paper and the sides of the baking sheet to ensure the cake releases easily.
2. Whisk dry ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, pepper, allspice, and 1/2 teaspoon of salt. Set this spice mixture aside.
3. Beat yolks and mix batter: In a large bowl using an electric mixer on medium-high speed, beat the egg yolks and 3/4 cup granulated sugar until the mixture is thick, pale, and falls into heavy ribbons when the beaters are lifted (about 5 minutes). Beat in the melted butter, molasses, and vanilla. Sift the spiced flour mixture into the egg yolk mixture and use a rubber spatula to gently fold it together until just incorporated.
4. Whip egg whites: Clean and dry your beaters thoroughly. In another large bowl, beat the egg whites and a pinch of salt on medium-high speed until frothy. Add the remaining 1 tablespoon of granulated sugar and continue to beat until soft peaks form.
5. Fold and bake: Gently fold one-third of the whipped egg whites into the heavy cake batter to loosen it. Then, carefully fold in the remaining egg whites until just combined and no white streaks remain. Pour the batter into the prepared pan and spread it evenly. Bake for 12 to 15 minutes, until the center springs back when pressed.
6. Train the cake: While the cake is still hot, run a knife around the edges to release it. Dust the top generously with confectioners’ sugar. Lay a clean kitchen towel (not terrycloth) over the cake. Quickly invert the pan onto the towel. Remove the pan and carefully peel off the parchment paper. Trim rough edges if desired. Starting at the long side, roll the warm cake and the towel up together into a tight log. Let it cool completely in this rolled shape for about 30 minutes.
7. Make the filling: While the cake cools, beat the cream cheese and butter until smooth. Add the confectioners’ sugar, lemon juice, vanilla, and salt. Beat until thick and creamy. Reserve 2 tablespoons of filling for decorating.
8. Fill and roll: Carefully unroll the cooled cake. Spread the filling evenly over the surface. Roll the cake back up tightly (without the towel). Place seam-side down on a platter. Use the reserved filling to stick gumdrops down the center for decoration. Dust with more confectioners’ sugar before serving.

Recipe Tips

• Training the Cake: The step of rolling the cake while it is hot is the most critical part of this recipe. This “trains” the sponge to hold a spiral shape. If you wait until it cools to roll it, it will crack and break.
• Separating Eggs: Eggs separate best when cold, but the whites whip up to a better volume when at room temperature. Separate them first, then let them sit while you prep the other ingredients.
• Measuring Flour: As noted, spoon the flour into the cup and level it off. Scooping directly packs the flour, which will make this delicate sponge dense and dry.
• The Towel: Use a smooth linen towel or a tea towel. Terrycloth or microfiber towels will leave lint on your cake and the texture will stick to the sponge.

What To Serve With Gingerbread Roulade Cake

This festive log pairs well with warm beverages and light toppings.

• Hot Cocoa or Mulled Wine: Complements the spices.
• Whipped Cream: A dollop on the side.
• Candied Ginger: For extra garnish.
• Fresh Berries: Cranberries or raspberries for color.

How To Store Gingerbread Roulade Cake Recipe

• Refrigerate: Because of the cream cheese filling, this cake must be refrigerated. Wrap it loosely in plastic wrap or store in a cake keeper. It keeps for up to 3 days.
• Serve: Let the cake sit at room temperature for 20 minutes before serving to soften the filling slightly.
• Freeze: You can freeze the rolled cake (wrapped tightly in plastic and foil) for up to 1 month. Thaw in the refrigerator overnight.

Gingerbread Roulade Cake Recipe Nutrition Facts

• Calories: 320
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 130mg
• Sodium: 250mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugar: 28g
• Protein: 5g

Nutrition information is estimated per slice based on 10 servings.

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