Moist gingerbread roll cake filled with spiced creamy filling. A delicious twist on the traditional Christmas gingerbread cake
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 mostprobablyfor us to get out of the tiny kitchen and fill it with thesweetened 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.
Molasseswas 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 cupmolassesand another quarter of honey. I wanted to keep the dark gingerbread color but without a strong molasses taste so Ireplaced 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 airyheavycream. 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
- Line a 15X10 jelly roll pan with parchment paper. Grease and flour the pan (and the paper) and set aside.
- Heat the oven to 375F.
- 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.
- 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.
- Carefully fold into the egg yolks mixture.
- 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.
- Spread the batter into the prepared pan and bake for about 11 minutes or until top springs back with touched.
- Cool in the pan for about 3 minutes.
- In the meantime heavily sprinkle powder sugar on a damp tea towel.
- Carefully turn the pan allowing the cake to rest now on the prepared tea towel. Remove the pan and gently peel the parchment paper.
- 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.
- Cool completely.
- In the meantime make the filling.
- 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.
- 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.
- Sprinkle some cinnamon (optional)
- Let sit for a couple of hours before serving.
- Slice and enjoy!
Notes
Recipe slightly adapted from Taste of Home Baking Book
7.6.8
411
http://atreatsaffair.com/gingerbread-roll-cake-recipe/
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FAQs
If your gingerbread cake comes out dry, there could be a few reasons. Overbaking the cake, overmixing the cake, or the oven being too hot will lead to a dry cake.
Why did my gingerbread cake fall? ›
Our answer
Bicarbonate of soda is an extremely active raising agent and if you add too much then the gingerbread will rise up a lot during baking, then sink back fairly dramatically. If the surface of the gingerbread is wrinkled then this is also a sign that there was too much bicarbonate of soda.
What's the difference between spice cake and gingerbread? ›
Cloves and molasses are what really set the gingerbread flavor apart from pumpkin spice and give this cake a more wintry, true-gingerbread flavor than my spice cake or carrot cake.
How to make gingerbread harder? ›
Comments for How to harden gingerbread when it becomes too soft? Putting it back in the oven does not work you have to find a recipe that is harder as putting it back in the oven only over bakes it. My suggestion is to put it back into the oven for up to 10 minutes. The temp of the oven should be around 325 degrees.
What makes a cake moist? ›
10 WAYS TO MAKE CAKE MOIST
- USE THE CORRECT TEMPERATURE AND BAKING TIME. Consider lowering your oven temperature slightly when baking a cake. ...
- USE VEGETABLE OIL. ...
- USE BUTTERMILK INSTEAD OF MILK. ...
- ADD INSTANT PUDDING MIX. ...
- ADD MAYONNAISE. ...
- USE SIMPLE SYRUP OR GLAZE. ...
- USE CAKE FLOUR. ...
- DON'T OVERMIX.
The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.
Why do my cakes rise and then go flat? ›
If the oven is not hot enough, the cake will rise too much, then fall in the center before it is set. Bake a cake mix cake for a test run to check your oven temperature. (Make sure you've preheated your oven, too.)
What are 2 things that might cause a cake to collapse? ›
Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.
What are the three types of gingerbread? ›
The three distinct types of gingerbread are brown gingerbread, wafer-based gingerbread and honey gingerbread.
- BROWN GINGERBREAD.
- WAFER GINGERBREAD.
- HONEY GINGERBREAD.
Betty Crocker, Gingerbread Cake & Cookie Mix, 14.5-Ounce Box (Pack of 4) by Betty Crocker. Only 14 left in stock - order soon. This brand is popular with other customers and this product is highly rated, well-priced, and available to ship immediately.
Betty Crocker™ Gingerbread Cake Mix.
Should gingerbread dough be chilled before baking? ›
Mistake #2: Not resting your dough
After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking.
Should you refrigerate gingerbread dough? ›
Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking. Follow this tip: Let the dough chill in the refrigerator, well-wrapped, for at least two hours or overnight before rolling it out.
How do you make gingerbread less dry? ›
If your dough is remarkably dry (this can happen depending on how you measure your flour), add 1 teaspoon of milk at a time until it comes together but is not wet/sticky.
How do you fix a cake that is too dry? ›
The 4 Best Ways to Fix a Dry Cake
- Brush the cake with a simple syrup glaze.
- Soak your cake in milk or cream.
- Add frosting.
- Fill your cake with mousse or jam.
Soak your cake in milk
Soaking your cake in milk is one of the best ways to moisten a dry cake.
How do I stop my cake from being dry? ›
Using Sour Cream:
Sour cream enhances the moistness and fluffiness of the cake. While milk is typically used in cake recipes to dilute the batter and lighten the texture, sour cream is frequently neglected. Consider including a tablespoon of sour cream alongside milk, depending on the recipe.
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