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Gingerbread Swiss Cake Roll

A delightful twist on traditional gingerbread, wrapped into a beautiful roll filled with a creamy, spiced filling, perfect for festive gatherings.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American, Holiday
Keyword: Cream Cheese Filling, Gingerbread Cake, holiday dessert, Spiced Cake, Swiss Cake Roll
Servings: 8 pieces
Calories: 250kcal

Ingredients

For the Cake

  • 3 large eggs 3 eggs (separated and at room temperature) Separate yolks and whites before using.
  • 1 cup 1 cup all-purpose flour
  • 1 teaspoon 1 teaspoon ground cinnamon
  • 1/2 teaspoon 1/2 teaspoon ground cloves
  • 1/2 teaspoon 1/2 teaspoon ground ginger
  • 1/4 teaspoon 1/4 teaspoon kosher salt
  • 1/4 teaspoon 1/4 teaspoon baking soda
  • 1/2 cup 1/2 cup molasses
  • 1 tablespoon 1 tablespoon butter (melted)
  • 1/4 cup 1/4 cup sugar For beating with egg whites.
  • 1 cup Confectioners’ sugar (for dusting)

For the Filling

  • 8 ounces 8 ounces cream cheese (softened)
  • 1/4 cup 1/4 cup unsalted butter Softened.
  • 1 1/2 teaspoons 1 1/2 teaspoons vanilla extract
  • 1/4 cup 1/4 cup minced crystallized ginger Adds texture to the filling.
  • 1/2 teaspoon 1/2 teaspoon kosher salt
  • 1 1/2 cups 1 1/2 cups confectioners’ sugar

Garnish (Optional)

  • as needed Gingerbread cookies (to garnish, optional) For added festive touch.

Instructions

Preparation

  • Preheat your oven to 350 degrees F and line a greased 13x18x1 baking pan with parchment paper.
  • In a bowl, whisk together the all-purpose flour, cinnamon, ground cloves, ground ginger, baking soda, and kosher salt.
  • In a large bowl, beat the egg yolks on high speed until thickened. Gradually mix in the molasses and melted butter.
  • In another bowl, beat the egg whites until soft peaks form, then gradually add sugar and beat until glossy.
  • Fold the egg whites into the yolk mixture, followed by the flour mixture to create a light batter.
  • Pour the batter into the prepared pan, smoothing it evenly, and bake for 9 to 12 minutes.

Cooling & Rolling

  • Cool the cake for 5-8 minutes, then turn it onto a tea towel dusted with confectioners' sugar.
  • Remove parchment paper, dust the top with more sugar, and gently roll the cake in the towel. Let it cool completely rolled up.

Filling & Assembly

  • For the filling, beat together cream cheese, butter, vanilla, minced crystallized ginger, salt, and confectioners' sugar until smooth.
  • Once cooled, unroll the cake carefully and spread the filling evenly on the top.
  • Roll it back up without the towel and place on a platter, then refrigerate until ready to serve.

Serving

  • Before serving, sprinkle with confectioners' sugar and garnish with optional gingerbread cookies.
  • Slice into portions and enjoy!

Notes

Add More Spice: Feel free to experiment with additional spices. Make Ahead: This roll can be made a day ahead. Presentation: Dust with confectioners’ sugar before serving. Crystallized Ginger: It adds flavor and texture. Personalize it with a dash of lemon zest.