Gingerbread Swiss Roll

Created: Dec 26 2025, 13:50 UTC
Last modified: Dec 26 2025, 13:50 UTC

Recipes

Pretty good, light and delicate. You can fill this with 1 recipe of eggnog whipped cream as well.

Source: https://dishnthekitchen.com/gingerbread-swiss-roll-cake/#mv-creation-633-jtr

Yield: 10 servings

Ingredients

  • 1 cup Cake Flour (see notes below)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Allspice
  • 1/4 teaspoon Cloves
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Salt
  • 4 large Eggs; divided
  • 1/2 cup unsulphured Molasses
  • 1/4 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract

FOR THE EGGNOG CREAM

  • 1 cup Butter; softened
  • 8 ounces Cream Cheese; softened
  • 4 cups Confectioners Sugar
  • 1/4 cup Eggnog

FOR THE MAPLE GLAZE

  • 1 1/4 cups Powdered Sugar
  • 2 Tablespoons Maple Syrup
  • 1 - 2 Teaspoons Milk

Instructions

  1. Preheat oven to 375° F. Line a 10 x 15 inch jelly roll pan with parchment paper, making sure it is at least 2 inches longer on the ends. Crumple the parchment well, then press into the bottom of the pan, creasing it in the corners. Spray the parchment well with cooking spray.

  2. In a small mixing bowl, combine the flour, baking powder, ground ginger, allspice, nutmeg, cloves, and salt.

  3. In large mixing bowl or bowl of stand mixer stand mixer fitted with a whisk attachment, whisk the egg whites until stiff peaks form (the peak will stand up straight).

  4. In another large mixing bowl, beat the egg yolks, molasses, brown sugar, granulated sugar and vanilla together for 4 minutes until fluffy.

  5. Add half of the egg whites into the egg yolk mixture and fold them in Add the remaining egg whites and fold in again.

  6. Next, sift in half of the flour mixture, and then fold it into the batter using a silicone spatula until just combined. Repeat with remaining dry ingredients. Do not over mix.

  7. Use a spatula to spread batter evenly in the prepared pan, making sure to spread to the edges.

  8. Bake for 12 - 15 minutes at 375 F.

  9. Immediately remove cake from the baking pan and fold the parchment paper over the short end of the cake, then roll cake up tightly.

  10. Cool the rolled cake on a rack until it is cool all the way through (this may take 2-3 hours).

  11. While the cake is cooling, make the Eggnog Cream. Beat the butter and cream cheese together for 3 minutes until fluffy then add the sugar and eggnog. Beat until eggnog cream until completely smooth.

  12. When the cake has completely cooled, unroll it gently and spread the eggnog cream over the cake all the way to the edges.

  13. Roll the cake back up and place seam side down on a serving platter.

  14. To Make the Maple Glaze: Whisk the powdered sugar together with the maple syrup and milk in a small bowl.

1.Spoon Maple Glaze over the Swiss roll cake and decorate with candied ginger bits and sugared cranberries. Slice and serve.

Notes

Many sponge cake recipes call for cake flour because it has a lower gluten content and is more finely milled than all purpose flour. It helps cakes to turn out light and fluffy, with a fine crumb. If you don’t have cake flour, make your own by substituting 3/4 cup all-purpose flour and 1/4 cup cornstarch for every one cup of cake flour.

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