Saving Room for Dessert

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Gingerbread Roll

5 from 6 votes

A delightful cake that’s not too sweet, loaded with warm, aromatic spices & flavored with molasses

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This Gingerbread Roll with Lemon Cream Cheese Filling – a delightful dessert that’s not too sweet, is loaded with warm, aromatic spices and flavored with just the right amount of molasses. www.savingdessert.com

 

Delicious Gingerbread Roll with Lemon Cream Cheese Filling – a delightful dessert that’s not too sweet, is loaded with warm, aromatic spices and flavored with just the right amount of molasses.

This Gingerbread Roll first appeared on RecipeGirl where I’m a contributor and occasionally post delicious desserts!

 

This Gingerbread Roll with Lemon Cream Cheese Filling – a delightful dessert that’s not too sweet, is loaded with warm, aromatic spices and flavored with just the right amount of molasses. www.savingdessert.com

Gingerbread is the flavor of the season

First, I don’t mind telling you, I LOVE gingerbread. It’s conjures up visions of childhood wonders, snow capped mountains, sleigh bells, warm scarves and cozy fires. Nothing says winter holidays like gingerbread! Also, baking gingerbread has an aroma like nothing else in the world. Whether it be in the form of cupcakes, cookies, or a spongy cake roll like this, I could never refuse a great gingerbread.

 

This Gingerbread Roll with Lemon Cream Cheese Filling – a delightful dessert that’s not too sweet, is loaded with warm, aromatic spices and flavored with just the right amount of molasses. www.savingdessert.com

This gingerbread cake is soft and spongy, which makes it easy to form into a roll.

The cake stays moist, but not at all wet, and continues to taste great even after a few days. Beyond that, we have no idea because it didn’t last that long! We usually share our new treats with various groups of taste testers, but this particular cake never got outside the family. It is just too good to give up!

Most of all, the gingerbread bakes up quickly, is easy to make, and hard to mess up. The simple cream cheese filling is a dream to whip up and very easy spread on the cake. You really should make this Gingerbread Roll and let me know what you think! Can you tell we love this cake?!

 

This Gingerbread Roll with Lemon Cream Cheese Filling – a delightful dessert that’s not too sweet, is loaded with warm, aromatic spices and flavored with just the right amount of molasses. www.savingdessert.com

The Gingerbread Roll is best served with just a sprinkle of powdered sugar on top.

There’s no need for heavy icing or nuts; the pure, simple taste of gingerbread is perfect all by itself.

 

This Gingerbread Roll with Lemon Cream Cheese Filling – a delightful dessert that’s not too sweet, is loaded with warm, aromatic spices and flavored with just the right amount of molasses. www.savingdessert.com

Finally, this Gingerbread Roll includes a healthy helping of chopped crystallized ginger.

Don’t skip adding this ingredient if you can help it. The crystallized ginger adds a wonderful bite without overpowering the rest of the cake. You can find it in the spice section of your local grocery store. Enjoy!

 

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A sugar coated gingerbread roll cake with lemon cream cheese filling

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Gingerbread Roll

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 10 servings
Course: Dessert
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 6 votes
A delightful cake that’s not too sweet, loaded with warm, aromatic spices & flavored with molasses.

Ingredients

For the Gingerbread:

  • ¾ cups cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 5 large eggs, yolks and whites separated
  • ¾ cup granulated white sugar divided, plus 2 tablespoons
  • ⅓ cup unsulfured molasses
  • 2 tablespoons crystallized ginger, chopped
  • Powdered sugar for garnish

For the Cream Cheese Filling:

  • 10 ounces cream cheese, room temperature
  • 8 tablespoons unsalted butter, room temperature
  • 1 ¼ cups powdered sugar, sifted
  • 1 ¼ teaspoon pure vanilla extract
  • Zest of 1 lemon

Instructions

To prepare the cake:

  • Preheat the oven to 325°F. Line a 17 x 11.5 jelly-roll pan with parchment paper. Fit the parchment to completely cover the bottom and so it goes up the sides of the pan.
  • Sift the powdered sugar onto a clean kitchen towel (somewhat heavily) spread out on a clean work surface. A smooth, thick(er), non-terry cloth, tea towel works best. Set aside.
  • In a small bowl combine the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt. Add the crystallized ginger to the flour mixture and stir to combine. Set aside.
  • In a large mixing bowl, use an electric mixer to beat the egg yolks until pale, about 4 minutes. Add the molasses and ½ cup of the granulated sugar and beat until combined. Fold in the flour mixture with the chopped ginger and mix until smooth.
  • In a clean bowl using clean beaters, beat the egg whites until soft peaks form. Gradually add ¼ cup granulated sugar and beat until firm and glossy. Gently fold the egg whites into the batter until no more egg white is visible.
  • Spread the batter evenly onto the prepared pan. Bake for about 15 minutes or until top of cake springs back when touched. Cool the cake (still in the pan) on a wire rack for 10 minutes. Use a small knife to loosen the cake from the sides of the pan/parchment paper. Carefully turn cake out onto the prepared sugared towel. Slowly peel off the parchment paper. Sprinkle the surface of the cake with the two remaining tablespoons of granulated sugar. Roll the cake up in the towel, starting with narrow end. Not too tight. Cool completely on a wire rack.

To prepare the filling:

  • Combine the cream cheese, butter, powdered sugar, lemon zest and vanilla in a medium bowl. Beat until smooth. Gently unroll the cake. It will not completely hold the shape, but the center of the roll should. Spread the cream cheese filling evenly over cake leaving about ½ inch open at the end that will be in the center of the roll. Re-roll the cake, and filling, fairly tight. Store in an airtight container with a lid. Keep refrigerated until ready to serve.
  • Sprinkle with powdered sugar before serving.
  • To slice the cake, use a soft sawing motion with a serrated knife. Store leftovers in an airtight container in the refrigerator.

Recipe Notes

  • The cake recipe includes chopped crystallized ginger. Don't skip adding this ingredient if you can help it. The crystallized ginger adds a wonderful bite without overpowering the rest of the cake. You can find it in the spice section or bulk bins of your local grocery store.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 403kcal | Carbohydrates: 49g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 135mg | Sodium: 261mg | Potassium: 249mg | Fiber: 0.4g | Sugar: 41g | Vitamin A: 781IU | Vitamin C: 0.03mg | Calcium: 82mg | Iron: 1mg

Here are a few more Gingerbread Recipes you might enjoy!

 

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36 Comments

  1. Muna Kenny

    God bless your family!
    These rolls look moist and perfect. I always feared to make rolled cakes, but this year I have decided to be brave and try making all the recipes I hesitated to try before and your Gingerbread Roll will sure be on the list 🙂

    Reply

  2. tanna

    Oh, my goodness, Tricia!! I have missed so much!! You’re my first stop on visiting my blog friends and, oh, what preciousness I have found here! You are blessed indeed!! It’s going to take me a while to catch up on over a year of happenings. I am so excited! blessings and hugs to you and your sweet family, dear friend ~ tanna

    Reply

    • Tricia Buice

      Oh my goodness Tanna – I have been so worried about you! Thank you for getting in touch. Within your 17,000 emails there must be a few from me! So great to hear from you. Blessings to you and your family!!!!

      Reply

  3. Mary

    I love those sweet baby pictures and Isaac’s grin over the sugar cookies had me grinning right back the other day. Would you believe I STILL have never made a cake roll? I adore eating them, but I just haven’t worked up the courage to try it myself. Yours looks absolutely perfect though! I think you should come visit me and we’ll make one together, ok?

    Reply

    • Tricia Buice

      Aww thanks Mary! These roll cakes are so much easier than you would think. As long as the cake is somewhat sponge – it will bend easily without breaking apart. It’s a lovely dessert – hope you’ll give it a try next year! Hope you had a wonderful holiday.

      Reply

  7. Chris Scheuer

    Beautiful Tricia and it looks so… delicious. But not as beautiful as those precious little girls! Have a lovely and blessed Christmas. I know it will be very special with all your little ones 🙂

    Reply

  8. Susan

    I wish I could dig a fork into that gingerbread roll, Tricia. It looks so moist and beautiful too! Your grandbabies are little dolls ♥ Merry Christmas to you and your wonderful family! Holidays are the best with little ones 🙂

    Reply

  12. Monique

    OMGosh..cute or what?♥
    How can you not have the very best of holidays Tricia:)

    My friend Susan taught me a phrase I have coined also:”Stinkin’ cute”~!

    I love rolls this one is perfect for this time of year.
    Meilleurs Voeux~

    Reply

  14. Monica

    That is one perfect roll! I wish I could smell it baking and I wish I could taste it this instant. It looks really beautiful and I’m sure it’s delicious – the bits of crystallized ginger sounds really yummy! Enjoy your beautiful family, Tricia!

    Reply

  17. Cheri

    This is perfection, love everything about this roll. Your little granddaughters are so adorable, what a fun holiday ahead of you. Take care and happy holidays Tricia!!

    Reply