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Gingerbread roll cake

December 23, 2012 by Roxana 30 Comments

Moist gingerbread roll cake filled with spiced creamy filling. A delicious twist on the traditional Christmas gingerbread cake

Moist gingerbread roll cake filled with spiced creamy filling from Roxanashomebaking.com

I remember watching mom rolling up, using a damp tea towel, the pan-sheet cake she just took out of the oven. We were too small and could not understand where she had hidden the filling since we only saw her rolling the cake in the towel. It was magic. Just like Santa Claus sneaking in the house through the key-hole. Yes, that’s how Santa comes in Romania since most people live in apartment complex and there’s no chimney.

My mom was a master at roll cakes. She’d wait patiently for it to get cold and most probably for us to get out of the tiny kitchen and fill it with the sweetened heavy cream.  She’d surprise everyone with a slice of the most delicious cake roll, once Christmas dinner was over. Sometimes she would make it again on New Year’s Eve.

Moist gingerbread roll cake filled with spiced creamy filling from Roxanashomebaking.com A delicious twist on the traditional Christmas gingerbread cake

Molasses was one of the ingredients I got to taste once I came to US. My mom used to make the cake with honey.

This time I made the cake using a quarter of a cup molasses and another quarter of honey. I wanted to keep the dark gingerbread color but without a strong molasses taste so I replaced half  of it with honey.  If you prefer, you can use only molasses or if you’re looking for a light-colored cake you can use just honey.

I loved the addition of the spices, just for a little winter kick, complementing deliciously with the light airy heavy cream. The cake is best served the next day (or after a couple of hours), allowing the flavors from the gingerbread roll to infuse the cream and also the moisture of the cream is sucked into the moist sponge-like cake making it irresistible with every bite.

Gingerbread roll cake

Yields 1 roll cake

Moist gingerbread cake filled with spiced creamy filling. A delicious twist on the traditional Christmas gingerbread cake.

20 minPrep Time

12 minCook Time

2 hrTotal Time

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Ingredients

    Gingerbread cake
  • 3 eggs room temperature
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1 tbsp melted butter
  • 1/4 cup (50 grams) sugar
  • 1 cup (120 grams) all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • pinch of salt
  • powder sugar (for dusting)
  • Filling
  • 1 1/2 cups (360 ml) heavy cream
  • 1/3 cup (40 grams) powder sugar
  • 1 tsp cinnamon

Instructions

  1. Line a 15X10 jelly roll pan with parchment paper. Grease and flour the pan (and the paper) and set aside.
  2. Heat the oven to 375F.
  3. In a mixing bowl beat the egg yolks on high speed until thickened, about 3 minutes. Add the molasses, honey and melted butter and mix well.
  4. In a clean grease free bowl, with a clean whisk, beat egg whites until soft peaks form. Slowly add the sugar and continue whisking until firm peaks form.
  5. Carefully fold into the egg yolks mixture.
  6. Sift the flour, baking soda, salt and spices above the egg mixture, slowly folding in making sure you don't lose all the air that was incorporated with the egg whites.
  7. Spread the batter into the prepared pan and bake for about 11 minutes or until top springs back with touched.
  8. Cool in the pan for about 3 minutes.
  9. In the meantime heavily sprinkle powder sugar on a damp tea towel.
  10. Carefully turn the pan allowing the cake to rest now on the prepared tea towel. Remove the pan and gently peel the parchment paper.
  11. Roll up the cake, starting with the short side. I actually find it easier to roll it with the towel as well, although some advise to peel the towel as you roll. Either way it's fine.
  12. Cool completely.
  13. In the meantime make the filling.
  14. In a clean grease free mixing bowl combine the heavy cream, sugar and cinnamon and start whisking, on low speed first, slowly increasing to medium speed and whisk until firm peaks form.
  15. Unmold the cake, gently peeling the towel and spread 2/3 of the filling over the cake. Roll it again (this time without the towel). Spread the remaining filling on top of the cake.
  16. Sprinkle some cinnamon (optional)
  17. Let sit for a couple of hours before serving.
  18. Slice and enjoy!

Notes

Recipe slightly adapted from Taste of Home Baking Book

7.6.8
411
http://atreatsaffair.com/gingerbread-roll-cake-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Moist gingerbread roll cake filled with spiced creamy filling from Roxanashomebaking.com

For other Christmas treats check out #25recipestoXmas. You can also see the gallery on Pinterest or on Google+

25-Recipes-to-Christmas-roxanashomebaking

 

Sending love your way,

Roxana

 

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Filed Under: Christmas, Cupcakes and Cakes, Holiday, Recipe Tagged With: cake, cake roll, Christmas, cinnamon, gingerbread, Gingerbread Cake, heavy cream, holiday, honey, molasses, Roll Cakes

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Kate | Food Babbles says

    December 23, 2012 at 10:24 am

    This is absolutely gorgeous! I love making rolled cakes but mine never have this much filling. I tend to roll too tightly I guess or something because inevitably some of my filling is squishing out the end :) I've never made a gingerbread roll before and this one needs to be bookmarked for future use. Yum!
    Reply
  2. Patty says

    December 23, 2012 at 11:43 am

    I love making rolled cakes-there is something so special about them-and yours is a beauty:-) Have a Merry Christmas Roxana;-)
    Reply
  3. Laura (Tutti Dolci) says

    December 23, 2012 at 4:58 pm

    Beautiful cake, Roxana - I love that you combined molasses and honey! Wishing you and your family a Merry Christmas! :)
    Reply
  4. Carol | a cup of mascarpone says

    December 23, 2012 at 5:18 pm

    This is just beautiful, Roxana! Merry Christmas!!! xox
    Reply
  5. Valerie says

    December 23, 2012 at 7:43 pm

    Scrumptious! I love using molasses in recipes!
    Reply
  6. Sneh | Cook Republic says

    December 23, 2012 at 7:44 pm

    Too terrified, but am attempting this for Christmas tomorrow! Thank you for the beautiful inspiration! Merry Christmas :-)
    Reply
  7. The Wimpy Vegetarian says

    December 23, 2012 at 7:56 pm

    This looks just fantastic! I love making a rolled cake - and I think I might try this with my pumpkin bread. Wish me luck!
    Reply
  8. Jocelyn @BruCrew Life says

    December 23, 2012 at 9:27 pm

    You are the queen of gorgeous cakes!!! This is so perfect looking!!!
    Reply
  9. julia says

    December 23, 2012 at 9:54 pm

    Thank you this looks so perfect for Christmas
    Reply
  10. Erin @ Dinners, Dishes and Desserts says

    December 23, 2012 at 10:13 pm

    I have never made a rolled cake like this before. Looks gorgeous, and the flavor sounds incredible!
    Reply
  11. Priscilla | She's Cookin' says

    December 24, 2012 at 1:50 am

    Your rolled cake is absolutely perfect! Love that Santa comes through the keyhole in Romania :) Merry Christmas to you and yours, Roxana!
    Reply
  12. Kate@Diethood says

    December 24, 2012 at 9:01 am

    Roxana, my jaw is sitting on the floor... this roll is beyond gorgeous, my friend! WOW!
    Reply
  13. Jaime says

    December 26, 2012 at 11:00 am

    Roxana, this is a beautiful and magical log cake! You've absolutely convinced me to go out and finally buy myself a swiss roll baking tray. Merry Christmas & a very blessed New Year xx
    Reply
  14. Lora @cakeduchess says

    December 28, 2012 at 10:56 pm

    I hope you had a magical Christmas. I love the flavors in your roll cake. It's so pretty and wonderful for the holidays:)
    Reply
  15. Sara says

    January 2, 2013 at 3:18 pm

    This is lovely! I folded lemon curd into whipped cream for the filling and that was delicious too. Thanks!!
    Reply
  16. Medeja says

    January 15, 2013 at 7:53 pm

    Oh, dear.. this is something I would love! Gingerbread roll is something new to me. I really have to try it :)
    Reply
  17. Dina says

    November 6, 2013 at 9:43 pm

    I've always wanted to try to make a roll cake. looks great!
    Reply
  18. Renee@ Two in the Kitchen says

    November 7, 2013 at 7:55 am

    This is just beautiful! It looks too pretty to eat, though I bet it is delicious!
    Reply
  19. Jennie @themessybakerblog says

    November 15, 2013 at 7:05 am

    Roxana, this cake is stunning. I make a pumpkin roll every year, but I think I need to trade it in for this cake this year. Pinned.
    Reply
  20. Trish - Mom On Timeout says

    December 2, 2013 at 10:34 pm

    What a gorgeous cake roll Roxana! I love gingerbread everything so I'm sure this would be a hit!
    Reply
  21. heather oosten says

    December 3, 2013 at 2:45 pm

    Help!!!!! I made it, wanted to do a trial run before Christmas and I completely failed :-( when I went to roll, the cake did not roll, it just broke. Is there something I did wrong that would have caused this? However it does taste great :-) If any baking veterns could send any tips etc, my way, it would be greatly appreciated, I am a newbie. Thanks Heather
    Reply
    • Roxana says

      December 3, 2013 at 6:47 pm

      Hi Heather, There may be two factors which led to your cake to break. One, and the most common one is not rolling the cake as soon as you take it out of the oven. Do not let it cool! You have to move as fast as possible. Second, you may have over baked it. Bake it until puffed and the cake springs back, like a sponge If you have other questions, please do not hesitate to ask
      Reply
  22. Jessica says

    December 14, 2013 at 3:27 pm

    How do you make the filling. heavy cream is a liquid! or are you supposed to use cream cheese? HElp
    Reply
    • Roxana says

      December 14, 2013 at 5:51 pm

      Hi Jessica, Yes, the filling is heavy cream based. If you follow step 14 in the recipe "In a clean grease free mixing bowl combine the heavy cream, sugar and cinnamon and start whisking, on low speed first, slowly increasing to medium speed and whisk until firm peaks form." you have your cake filling Roxana
      Reply
  23. Jessica says

    November 23, 2014 at 6:20 pm

    Do you need to refrigerate after done or can this sit out for a couple days?
    Reply
    • Roxana says

      November 26, 2014 at 8:57 am

      Hi Jessica, If you’re planning on keeping the cake roll for a cuple of days, I recommend refrigerating it. Thanks, Roxana
      Reply
  24. Glory/ Glorious Treats says

    November 24, 2014 at 12:53 am

    This is so pretty and I just love anything gingerbread-y! Pinned!
    Reply
  25. koo says

    December 18, 2014 at 12:10 pm

    I'm making this cake and have a question re greasing the pan. You say to grease and flour the pan - and the paper. I've never heard of a recipe greasing and flouring parchment paper. Do you actually mean to grease and flour the pan, the put down the paper, then repeat the process on the paper? Thanks for your help!
    Reply
    • Roxana says

      December 21, 2014 at 6:40 pm

      Hi Koo, Yes, you grease and flour the pan, lay the paper over it and grease and flour the paper too. Greasing the pan prevents the paper from moving around once you pour the batter and greasing the paper makes it easy to peel it off once the cake is baked.
      Reply
  26. Theresa says

    December 21, 2014 at 12:04 am

    I want to try the Gingerbread I make a "yule log" cake every Christmas eve. I is chocolate.
    Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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