Description
This Gingerbread Swiss Roll Cake combines a spiced gingerbread sponge with a creamy, luscious cream cheese frosting. Perfectly festive and ideal for holiday entertaining, this dessert features warm ground ginger and molasses flavors rolled into a tender, light cake with a sweet and tangy cream cheese filling.
Ingredients
Scale
For the Gingerbread Sponge:
- 4 large eggs (yolks and whites separated, room temperature)
- 65 g light brown sugar
- 50 g molasses
- 50 g golden syrup
- 100 g plain flour (all-purpose)
- 2 tsp ground ginger
- 1 tsp baking powder
- ¼ tsp fine salt
- 50 g granulated sugar
For the Cream Cheese Frosting:
- 120 g Philadelphia cream cheese (room temperature)
- 75 g unsalted butter (room temperature)
- 1 tsp vanilla extract
- 120 g powdered icing sugar (confectioners’ sugar), plus extra for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Line a Swiss roll tin or a jelly roll pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, sift together the plain flour, ground ginger, baking powder, and fine salt. Set aside.
- Whisk Egg Yolks and Syrups: In a separate large bowl, whisk the egg yolks with light brown sugar, molasses, and golden syrup until the mixture is smooth and thickened.
- Beat Egg Whites: In a clean bowl, beat the egg whites with granulated sugar until stiff peaks form, creating a meringue.
- Combine Mixtures: Gently fold the dry ingredients into the egg yolk mixture, then carefully fold in the meringue to keep the batter light and airy.
- Bake the Sponge: Pour the batter evenly into the prepared pan and smooth the surface. Bake in preheated oven for about 10 minutes until springy to the touch and starting to brown.
- Turn Out and Roll: While the sponge is still warm, turn it out onto a clean tea towel dusted with powdered sugar. Remove the parchment paper and carefully roll the sponge up in the towel to form a Swiss roll shape. Allow it to cool completely rolled up.
- Prepare Cream Cheese Frosting: Beat the cream cheese and unsalted butter together until smooth. Add vanilla extract, then gradually beat in the powdered icing sugar until creamy and spreadable.
- Unroll and Fill: Gently unroll the cooled sponge, spread the cream cheese frosting evenly over the surface, then carefully re-roll the cake without the towel.
- Finish and Serve: Dust the finished Swiss roll with extra powdered sugar for a festive touch. Slice and serve chilled or at room temperature.
Notes
- Ensure eggs are at room temperature to achieve the best volume when whisking.
- Folding the meringue gently into the batter keeps the sponge light and fluffy.
- Rolling the sponge while warm prevents cracking and helps it hold the rolled shape.
- This cake pairs wonderfully with a cup of tea or mulled wine during holiday celebrations.
- Store the roll wrapped in plastic wrap in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 217 kcal
- Sugar: 21 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
