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Here’s a recipe for a Gingerbread Swiss Roll, a festive and delicious dessert perfect for the holiday season! It’s soft, spiced, and filled with a creamy filling that will delight your guests!
Ingredients (Serves 8-10):
For the gingerbread cake:
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) molasses
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) vegetable oil
For the cream cheese filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
For the decoration (optional):
- Powdered sugar (for dusting)
- Crushed candy canes or cinnamon sticks for garnish (optional)
Instructions:
1. Prepare the gingerbread cake:
- Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper, making sure to leave some overhang to help with lifting the cake later.
- In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large bowl, beat the eggs and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the molasses, vanilla extract, and vegetable oil to the egg mixture, and continue to mix until well combined.
- Gradually fold in the dry ingredients, mixing just until combined. The batter will be slightly thick.
- Pour the batter into the prepared pan, spreading it evenly.
2. Bake the cake:
- Bake for 10-12 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Once baked, immediately run a knife around the edges of the pan. Then, while the cake is still hot, invert it onto a clean kitchen towel that has been dusted with powdered sugar.
- Carefully peel off the parchment paper. Starting from one short end, gently roll the cake and towel together. Allow the cake to cool completely in this rolled shape (about 30-45 minutes).
3. Prepare the cream cheese filling:
- While the cake is cooling, make the filling. Beat the cream cheese and softened butter together until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, and ground cinnamon. Continue beating until light and fluffy, about 3 minutes.
4. Assemble the Swiss roll:
- Once the cake has cooled completely, carefully unroll it and remove the towel.
- Spread an even layer of the cream cheese filling over the cake, leaving a small border around the edges.
- Re-roll the cake carefully, this time without the towel, to form the Swiss roll. Gently press to seal the edge.
5. Decorate and serve:
- Place the rolled cake seam-side down on a serving platter.
- If desired, dust the top with powdered sugar or top with crushed candy canes or cinnamon sticks for a festive touch.
- Slice into pieces and serve chilled or at room temperature.
Tips:
- Make ahead: This cake can be made the day before serving and stored in the refrigerator. The flavors meld beautifully overnight.
- Customization: Feel free to add a touch of orange zest or a spoonful of cocoa powder to the filling for extra flavor.
This Gingerbread Swiss Roll is perfect for the holiday season – soft, spiced, and creamy with every bite!
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