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To make the Gingerbread Swiss Cake Roll, gather these simple items: - 3 large eggs - 3/4 cup granulated sugar - 1 teaspoon vanilla extract - 1/4 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup all-purpose flour - 1/4 cup molasses - 1 cup heavy cream - 2 tablespoons powdered sugar - 1/2 teaspoon ground cinnamon (for whipped cream) You can make your cake roll look festive! Consider these fun toppings: - Crushed gingerbread cookies - A dusting of powdered sugar - Fresh mint leaves for color Before you start, gather these tools to help you: - A 15x10-inch jelly roll pan - Parchment paper - Mixing bowls - Whisk - Spatula - Clean kitchen towel - Plastic wrap - Electric mixer (for whipped cream) These ingredients and tools will set you up for a joyful baking experience. Get ready to enjoy a delicious holiday treat! {{ingredient_image_1}} Start with your oven. Preheat it to 350°F (175°C). Grab a jelly roll pan, size 15x10 inches. Line it with parchment paper, leaving some paper hanging over the sides. This helps later when you take the cake out. In a bowl, whisk three large eggs with 3/4 cup of granulated sugar. Mix until the color turns pale and thick. Add in one teaspoon of vanilla extract and stir. Now, in a separate bowl, sift together the dry ingredients. Use 1/4 cup of unsweetened cocoa powder, one teaspoon of baking powder, one tablespoon of ground ginger, one tablespoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of salt, and 1/2 cup of all-purpose flour. Mix these well. Gradually fold the dry mix into the egg mixture. Be gentle to keep it light. Finally, fold in 1/4 cup of molasses until smooth. Pour the batter into your prepared pan. Spread it evenly using a spatula. Bake the cake for 12 to 15 minutes. It is ready when it springs back after a gentle touch. Once baked, take it out and let it cool for a few minutes. Place a clean kitchen towel on your counter and dust it with powdered sugar. Now, invert the cake onto this towel. Carefully peel off the parchment paper. While the cake is warm, start at one end and roll it up with the towel. This forms a nice spiral shape. Let it cool completely in this rolled position for about 30 minutes. While your cake cools, prepare the whipped cream. In a bowl, beat one cup of heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of ground cinnamon. Keep beating until soft peaks form. After the cake has cooled, gently unroll it. Spread the whipped cream evenly over the cake, leaving a small edge. Now, roll the cake back up, starting where you first rolled it. This time, do not use the towel. Wrap the rolled cake in plastic wrap and refrigerate it for at least one hour. When you are ready to serve, slice the gingerbread Swiss roll into rounds. You can sprinkle some crushed gingerbread cookies on top for a festive touch. Enjoy! To make sure your gingerbread Swiss cake roll is fluffy, focus on whisking. Beat the eggs and sugar until they become pale and thick. This step adds air, which keeps the cake light. Use room temperature eggs for better volume. When folding in the dry ingredients, do it gently. Overmixing can lead to a dense cake. Cracks can spoil the look of your roll. To prevent this, do not overbake the cake. Keep an eye on it and remove it once it springs back. When rolling the cake, do it while it’s warm. This helps shape it without breaking. Use a kitchen towel dusted with powdered sugar for easy rolling. Store any leftover cake roll in plastic wrap. This keeps it fresh and moist. Place it in the fridge for up to three days. If you want to keep it longer, freeze the roll. Wrap it tightly in plastic wrap and foil. It can last up to two months in the freezer. When ready to eat, let it thaw in the fridge overnight. Pro Tips Fresh Spices: Using freshly ground spices can enhance the flavor profile of your gingerbread roll, giving it a more vibrant and aromatic taste. Chill the Cream: For better whipping, make sure your mixing bowl and beaters are chilled before whipping the cream. This helps achieve soft peaks more quickly. Even Baking: Rotate the pan halfway through baking to ensure even cooking, especially if your oven has hot spots that can cause uneven baking. Moisture Control: If your cake feels too dry after baking, try adding a small amount of milk to the whipped cream mixture to keep the filling moist and creamy. {{image_2}} You can change up the flavor of the gingerbread Swiss cake roll. Instead of ginger and cinnamon, try using pumpkin spice for a fall twist. You could also use lemon zest for a bright taste. If you love chocolate, add more cocoa powder for a richer flavor. Vanilla is another great option to create a smooth taste. Experiment and find what you like best! For a gluten-free version, swap all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for structure. You can also use almond flour, but note that it might change the texture. Most gingerbread spices work well with gluten-free options. Just watch the baking time, as it may vary. The filling is where you can really get creative! You can use cream cheese frosting for a tangy bite. If you want something fruity, try adding a layer of raspberry jam. For extra richness, use chocolate ganache instead of whipped cream. You could even fold in nuts or dried fruits for added crunch. The possibilities are endless, so have fun! To keep your gingerbread Swiss cake roll fresh, wrap it tightly in plastic wrap. This helps keep the moisture in. You should store it in the fridge if you plan to eat it in a few days. It lasts well for up to five days when stored this way. If you have leftover slices, place them in an airtight container. This will help them stay soft and tasty. You can also freeze the cake roll for longer storage. First, wrap it tightly in plastic wrap. Then, place it in a freezer bag or container. It will stay good for about three months in the freezer. When you’re ready to enjoy it, move the roll to the fridge for a day to thaw. This keeps it moist and delicious. If you want to enjoy the cake roll warm, you can reheat it gently. Preheat your oven to 300°F (150°C). Place the roll on a baking sheet. Cover it with aluminum foil to avoid drying out. Heat it for about 10-15 minutes. This method helps keep the cake soft. Always check to make sure it is warm throughout before serving. A Gingerbread Swiss Cake Roll is a festive dessert. It features a soft, spiced cake rolled with whipped cream. This cake has warm flavors like ginger, cinnamon, and nutmeg. The cake's dark color comes from cocoa powder and molasses. It looks beautiful when sliced, revealing a spiral of cream. This dessert is perfect for holiday gatherings or cozy family dinners. Yes, you can make this cake roll ahead of time. Prepare the cake and fill it with whipped cream. Then, wrap it tightly in plastic wrap. Store the roll in the fridge for up to two days. This helps the flavors blend and makes serving easy. Just slice it before your guests arrive. You can also freeze it for later. Just make sure to thaw it in the fridge before serving. Serving a Gingerbread Swiss Cake Roll is simple and fun. Slice the roll into rounds about one inch thick. Arrange the slices on a festive platter. You can sprinkle crushed gingerbread cookies on top for extra flair. Consider adding a dollop of whipped cream beside each slice. This gives a lovely touch and makes it even more inviting. Serve with a warm drink for a perfect holiday treat. In this article, we covered the essential ingredients for the Gingerbread Swiss Cake Roll, including optional garnishes and necessary kitchen tools. I shared step-by-step instructions for preparing the batter and baking the cake. You learned tips for making it fluffy and storing leftovers effectively. We explored variations in flavors and fillings to enhance your cake experience. Making this delightful roll allows creativity and joy in the kitchen. Enjoy every slice and don’t hesitate to share your unique twists!

Gingerbread Swiss Cake Roll

A festive and delicious gingerbread cake rolled with whipped cream, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 10
Calories 250 kcal

Ingredients
  

  • 3 large eggs
  • 3.75 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 0.25 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 0.5 cup all-purpose flour
  • 0.25 cup molasses
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 0.5 teaspoon ground cinnamon (for whipped cream)
  • none Optional: crushed gingerbread cookies for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, allowing for some overhang on the sides for easy removal.
  • In a large bowl, whisk the eggs and granulated sugar together until pale and thick. Add the vanilla extract and mix well.
  • In a separate bowl, sift together the cocoa powder, baking powder, ground ginger, ground cinnamon, nutmeg, salt, and all-purpose flour.
  • Gradually fold the dry ingredients into the egg mixture, mixing gently until just combined. Then fold in the molasses until smooth.
  • Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until the cake springs back when gently touched.
  • Once baked, remove from the oven and let it cool for a few minutes. While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
  • Starting from one end, gently roll the cake up in the towel, creating a spiral. Let it cool completely in this rolled position, about 30 minutes.
  • While the cake cools, make the whipped cream by beating the heavy cream, powdered sugar, and ground cinnamon together until soft peaks form.
  • Once the cake is cool, unroll it carefully. Spread the whipped cream evenly over the cake, leaving a small border at the edges.
  • Roll the cake back up (without the towel this time), starting from the side where you rolled it initially. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
  • Slice the gingerbread Swiss roll into rounds to serve. Garnish with crushed gingerbread cookies if desired.

Notes

Garnish with crushed gingerbread cookies for added flavor and decoration.
Keyword cake roll, gingerbread, holiday dessert