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Gingerbread Swiss Cake Roll Festive Holiday Delight

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- 3 large eggs - 3/4 cup granulated sugar - 1 teaspoon pure vanilla extract - 1/4 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup all-purpose flour - 1/4 cup molasses - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - 1/2 teaspoon ground cinnamon (for whipped cream) - Optional: crushed gingerbread cookies for garnish This list shows the key ingredients for your Gingerbread Swiss Cake Roll. Each item plays an important part in making this treat a festive delight. The eggs and sugar create a light and fluffy texture. The cocoa powder adds a rich flavor, while the spices like ginger and cinnamon give warmth and holiday cheer. Molasses adds a deep sweetness, making the cake moist. The heavy whipping cream is essential for the fluffy filling. You can also add crushed gingerbread cookies on top for a fun touch. With these ingredients, you'll create a delightful dessert that captures the spirit of the holidays. Make sure to gather everything before you start cooking! {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper. Leave some overhang for easy removal. - In a large bowl, whisk together 3 large eggs and 3/4 cup granulated sugar. Mix until it becomes pale and thick. Add 1 teaspoon pure vanilla extract and stir until combined. - In another bowl, sift together 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 1/2 cup all-purpose flour. This ensures all dry ingredients mix well. - Gradually fold the dry mix into the wet egg mixture. Be gentle to keep it airy. Fold in 1/4 cup molasses until the batter is smooth. - Pour the batter into the prepared pan. Use a spatula to spread it evenly. Bake for 12-15 minutes. The cake should spring back when touched. - Once baked, let the cake cool in the pan for a few minutes. Invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. - Start at one end of the towel and gently roll the cake up with it. This forms a spiral shape. Let it cool completely in this position for about 30 minutes. This helps set the shape of the roll. Folding is key when making the batter. It keeps the air in the mix. Mixing too hard can make the cake dense. Always be gentle. This helps create a light and fluffy cake. To ensure even baking, spread the batter smoothly in the pan. Use a spatula for this. Make sure the layer is uniform. This helps the cake bake evenly. For parchment paper, save it! You can reuse it for other bakes. Just store it flat to keep it clean and ready for the next use. Whipping cream is easy if you follow a few steps. Start with cold cream and a cold bowl. This helps the cream whip better. Beat until soft peaks form, which means the cream holds its shape. You can add flavors to the whipped cream. Try vanilla, peppermint, or almond extract for a twist. A pinch of cocoa powder adds a chocolatey taste too! For serving, slice the cake roll into neat rounds. Use a sharp knife for clean cuts. Place the slices on a pretty platter to impress your guests. Garnish each slice with crushed gingerbread cookies. This adds a crunchy texture and festive look. You can also sprinkle powdered sugar on top for a snowy effect. A few edible decorations can make it even more special! Pro Tips Fresh Spices Matter: Always use fresh ground spices for the best flavor in your gingerbread. Stale spices can dull the taste of your cake. Perfect Rolling Technique: When rolling the cake, do it while it’s still warm. This helps prevent cracks and ensures a nice tight roll. Chill for Best Results: Allow your rolled cake to chill for at least one hour before slicing. This helps the cream set and makes for cleaner cuts. Garnish with Style: For an extra festive touch, consider using whipped cream, edible glitter, or seasonal fruits as garnishes for your cake slices. {{image_4}} You can change the flavor of your gingerbread Swiss cake roll easily. Try adding chocolate or espresso to give it a mocha twist. Just mix in a few tablespoons of cocoa or espresso powder when you combine the dry ingredients. This adds depth and richness. Another option is to swap out spices. Instead of ginger and cinnamon, use cardamom or allspice. This gives your cake a unique taste. If you need gluten-free options, substitute all-purpose flour with a gluten-free blend. Make sure the blend has a binding agent like xanthan gum. For dairy-free whipped cream, use coconut cream instead of heavy whipping cream. Chill a can of coconut milk overnight, then scoop the solid part for whipping. It tastes great and is a perfect substitute. You can make this cake more festive by adding seasonal ingredients. In fall, try adding cranberries or pumpkin to the filling. This gives a fresh twist that matches the season. For different holidays, consider garnishing with nuts or chocolate shavings. You could also use fresh fruit or edible flowers for a bright touch. These small changes can make your cake roll special for any occasion. To keep your gingerbread Swiss cake roll fresh, wrap it tightly in plastic wrap. This helps keep the moisture in. Place it in the fridge if you plan to eat it soon. For longer storage, freeze it. To freeze, wrap the roll in plastic wrap, then in aluminum foil. This prevents freezer burn. In the refrigerator, your gingerbread Swiss roll will stay fresh for about 3 to 5 days. If you freeze it, it can last up to 3 months. Check for signs of spoilage. Look for mold or a sour smell. If the cake feels hard or dry, it’s best to toss it. If you freeze your cake roll, defrost it in the fridge overnight. This keeps it moist. When you’re ready to serve, slice it cold for the best taste. If you want it slightly warm, you can microwave it for 10-15 seconds. Just be careful not to overheat it! To avoid cracks, roll the cake while it is still warm. This helps it keep its shape. Use a clean kitchen towel dusted with powdered sugar. The sugar helps it slide out easily and keeps it moist. Yes, you can make the cake a day ahead. Just roll and chill it in the fridge. This gives the flavors time to mix and the texture to set. You can add flavors to the whipped cream. Try vanilla, orange zest, or even a splash of rum. You can also fold in crushed candy or nuts for some crunch. Yes, this recipe is flexible. You can easily double or halve it. Just adjust your baking time and pan size as needed. If you lack molasses, you can use honey or maple syrup instead. They will change the flavor a bit but will still add sweetness. Brown sugar mixed with water can also work. You now have a complete guide to making a gingerbread Swiss roll. We covered the key ingredients, steps to bake, and helpful tips to ensure success. Remember, baking involves a bit of fun and creativity. Feel free to explore flavor variations and dietary alternatives to make the recipe your own. With proper storage, you can enjoy this treat longer. Baking can bring joy to your kitchen. Enjoy every slice of your delicious creation!

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Get ready to impress your family with a Gingerbread Swiss Cake Roll this holiday season! This delightful treat combines warm spices and creamy filling, making it a perfect festive dessert. I’ll guide you step-by-step through the simple process, ensuring you create a stunning centerpiece for your celebrations. Whether you’re a baking pro or a novice, this cake will fill your home with joy and warmth. Let’s dive into the delicious recipe!

Why I Love This Recipe

  1. Festive Flavor: This gingerbread Swiss cake roll captures the warm and spicy flavors of the holiday season, making it a perfect treat for festive gatherings.
  2. Impressive Presentation: The elegant rolled shape and creamy filling make this dessert visually stunning, guaranteed to impress your guests.
  3. Easy to Customize: You can easily adjust the filling or garnish with your favorite toppings, allowing for creativity in the kitchen.
  4. Perfect for Sharing: This recipe yields 10-12 slices, making it an ideal choice for parties, potlucks, or family gatherings.

Ingredients

List of Ingredients

– 3 large eggs

– 3/4 cup granulated sugar

– 1 teaspoon pure vanilla extract

– 1/4 cup unsweetened cocoa powder

– 1 teaspoon baking powder

– 1 tablespoon ground ginger

– 1 tablespoon ground cinnamon

– 1/4 teaspoon ground nutmeg

– 1/4 teaspoon salt

– 1/2 cup all-purpose flour

– 1/4 cup molasses

– 1 cup heavy whipping cream

– 2 tablespoons powdered sugar

– 1/2 teaspoon ground cinnamon (for whipped cream)

– Optional: crushed gingerbread cookies for garnish

This list shows the key ingredients for your Gingerbread Swiss Cake Roll. Each item plays an important part in making this treat a festive delight. The eggs and sugar create a light and fluffy texture. The cocoa powder adds a rich flavor, while the spices like ginger and cinnamon give warmth and holiday cheer.

Molasses adds a deep sweetness, making the cake moist. The heavy whipping cream is essential for the fluffy filling. You can also add crushed gingerbread cookies on top for a fun touch.

With these ingredients, you’ll create a delightful dessert that captures the spirit of the holidays. Make sure to gather everything before you start cooking!

Step-by-Step Instructions

Preparing the Cake Batter

– Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper. Leave some overhang for easy removal.

– In a large bowl, whisk together 3 large eggs and 3/4 cup granulated sugar. Mix until it becomes pale and thick. Add 1 teaspoon pure vanilla extract and stir until combined.

– In another bowl, sift together 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 1/2 cup all-purpose flour. This ensures all dry ingredients mix well.

Baking the Cake

– Gradually fold the dry mix into the wet egg mixture. Be gentle to keep it airy. Fold in 1/4 cup molasses until the batter is smooth.

– Pour the batter into the prepared pan. Use a spatula to spread it evenly. Bake for 12-15 minutes. The cake should spring back when touched.

Rolling and Cooling the Cake

– Once baked, let the cake cool in the pan for a few minutes. Invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

– Start at one end of the towel and gently roll the cake up with it. This forms a spiral shape. Let it cool completely in this position for about 30 minutes. This helps set the shape of the roll.

Tips & Tricks

Perfect Baking Techniques

Folding is key when making the batter. It keeps the air in the mix. Mixing too hard can make the cake dense. Always be gentle. This helps create a light and fluffy cake.

To ensure even baking, spread the batter smoothly in the pan. Use a spatula for this. Make sure the layer is uniform. This helps the cake bake evenly.

For parchment paper, save it! You can reuse it for other bakes. Just store it flat to keep it clean and ready for the next use.

Achieving the Perfect Whipped Cream

Whipping cream is easy if you follow a few steps. Start with cold cream and a cold bowl. This helps the cream whip better. Beat until soft peaks form, which means the cream holds its shape.

You can add flavors to the whipped cream. Try vanilla, peppermint, or almond extract for a twist. A pinch of cocoa powder adds a chocolatey taste too!

Presentation Tips

For serving, slice the cake roll into neat rounds. Use a sharp knife for clean cuts. Place the slices on a pretty platter to impress your guests.

Garnish each slice with crushed gingerbread cookies. This adds a crunchy texture and festive look. You can also sprinkle powdered sugar on top for a snowy effect. A few edible decorations can make it even more special!

Pro Tips

  1. Fresh Spices Matter: Always use fresh ground spices for the best flavor in your gingerbread. Stale spices can dull the taste of your cake.
  2. Perfect Rolling Technique: When rolling the cake, do it while it’s still warm. This helps prevent cracks and ensures a nice tight roll.
  3. Chill for Best Results: Allow your rolled cake to chill for at least one hour before slicing. This helps the cream set and makes for cleaner cuts.
  4. Garnish with Style: For an extra festive touch, consider using whipped cream, edible glitter, or seasonal fruits as garnishes for your cake slices.

Variations

Flavor Variations

You can change the flavor of your gingerbread Swiss cake roll easily. Try adding chocolate or espresso to give it a mocha twist. Just mix in a few tablespoons of cocoa or espresso powder when you combine the dry ingredients. This adds depth and richness. Another option is to swap out spices. Instead of ginger and cinnamon, use cardamom or allspice. This gives your cake a unique taste.

Dietary Alternatives

If you need gluten-free options, substitute all-purpose flour with a gluten-free blend. Make sure the blend has a binding agent like xanthan gum. For dairy-free whipped cream, use coconut cream instead of heavy whipping cream. Chill a can of coconut milk overnight, then scoop the solid part for whipping. It tastes great and is a perfect substitute.

Seasonal Ingredients

You can make this cake more festive by adding seasonal ingredients. In fall, try adding cranberries or pumpkin to the filling. This gives a fresh twist that matches the season. For different holidays, consider garnishing with nuts or chocolate shavings. You could also use fresh fruit or edible flowers for a bright touch. These small changes can make your cake roll special for any occasion.

Storage Info

How to Store the Cake Roll

To keep your gingerbread Swiss cake roll fresh, wrap it tightly in plastic wrap. This helps keep the moisture in. Place it in the fridge if you plan to eat it soon. For longer storage, freeze it. To freeze, wrap the roll in plastic wrap, then in aluminum foil. This prevents freezer burn.

Shelf Life

In the refrigerator, your gingerbread Swiss roll will stay fresh for about 3 to 5 days. If you freeze it, it can last up to 3 months. Check for signs of spoilage. Look for mold or a sour smell. If the cake feels hard or dry, it’s best to toss it.

Reheating Tips

If you freeze your cake roll, defrost it in the fridge overnight. This keeps it moist. When you’re ready to serve, slice it cold for the best taste. If you want it slightly warm, you can microwave it for 10-15 seconds. Just be careful not to overheat it!

FAQs

What is the best way to prevent the cake from cracking?

To avoid cracks, roll the cake while it is still warm. This helps it keep its shape. Use a clean kitchen towel dusted with powdered sugar. The sugar helps it slide out easily and keeps it moist.

Can I make the cake ahead of time?

Yes, you can make the cake a day ahead. Just roll and chill it in the fridge. This gives the flavors time to mix and the texture to set.

How can I customize the whipped cream filling?

You can add flavors to the whipped cream. Try vanilla, orange zest, or even a splash of rum. You can also fold in crushed candy or nuts for some crunch.

Is the recipe easily doubled or halved?

Yes, this recipe is flexible. You can easily double or halve it. Just adjust your baking time and pan size as needed.

What should I do if I don’t have molasses?

If you lack molasses, you can use honey or maple syrup instead. They will change the flavor a bit but will still add sweetness. Brown sugar mixed with water can also work.

You now have a complete guide to making a gingerbread Swiss roll. We covered the key ingredients, steps to bake, and helpful tips to ensure success. Remember, baking involves a bit of fun and creativity. Feel free to explore flavor variations and dietary alternatives to make the recipe your own. With proper storage, you can enjoy this treat longer. Baking can bring joy to your kitchen. Enjoy every slice of your delicious creatio

- 3 large eggs - 3/4 cup granulated sugar - 1 teaspoon pure vanilla extract - 1/4 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup all-purpose flour - 1/4 cup molasses - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - 1/2 teaspoon ground cinnamon (for whipped cream) - Optional: crushed gingerbread cookies for garnish This list shows the key ingredients for your Gingerbread Swiss Cake Roll. Each item plays an important part in making this treat a festive delight. The eggs and sugar create a light and fluffy texture. The cocoa powder adds a rich flavor, while the spices like ginger and cinnamon give warmth and holiday cheer. Molasses adds a deep sweetness, making the cake moist. The heavy whipping cream is essential for the fluffy filling. You can also add crushed gingerbread cookies on top for a fun touch. With these ingredients, you'll create a delightful dessert that captures the spirit of the holidays. Make sure to gather everything before you start cooking! {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper. Leave some overhang for easy removal. - In a large bowl, whisk together 3 large eggs and 3/4 cup granulated sugar. Mix until it becomes pale and thick. Add 1 teaspoon pure vanilla extract and stir until combined. - In another bowl, sift together 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 1/2 cup all-purpose flour. This ensures all dry ingredients mix well. - Gradually fold the dry mix into the wet egg mixture. Be gentle to keep it airy. Fold in 1/4 cup molasses until the batter is smooth. - Pour the batter into the prepared pan. Use a spatula to spread it evenly. Bake for 12-15 minutes. The cake should spring back when touched. - Once baked, let the cake cool in the pan for a few minutes. Invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. - Start at one end of the towel and gently roll the cake up with it. This forms a spiral shape. Let it cool completely in this position for about 30 minutes. This helps set the shape of the roll. Folding is key when making the batter. It keeps the air in the mix. Mixing too hard can make the cake dense. Always be gentle. This helps create a light and fluffy cake. To ensure even baking, spread the batter smoothly in the pan. Use a spatula for this. Make sure the layer is uniform. This helps the cake bake evenly. For parchment paper, save it! You can reuse it for other bakes. Just store it flat to keep it clean and ready for the next use. Whipping cream is easy if you follow a few steps. Start with cold cream and a cold bowl. This helps the cream whip better. Beat until soft peaks form, which means the cream holds its shape. You can add flavors to the whipped cream. Try vanilla, peppermint, or almond extract for a twist. A pinch of cocoa powder adds a chocolatey taste too! For serving, slice the cake roll into neat rounds. Use a sharp knife for clean cuts. Place the slices on a pretty platter to impress your guests. Garnish each slice with crushed gingerbread cookies. This adds a crunchy texture and festive look. You can also sprinkle powdered sugar on top for a snowy effect. A few edible decorations can make it even more special! Pro Tips Fresh Spices Matter: Always use fresh ground spices for the best flavor in your gingerbread. Stale spices can dull the taste of your cake. Perfect Rolling Technique: When rolling the cake, do it while it’s still warm. This helps prevent cracks and ensures a nice tight roll. Chill for Best Results: Allow your rolled cake to chill for at least one hour before slicing. This helps the cream set and makes for cleaner cuts. Garnish with Style: For an extra festive touch, consider using whipped cream, edible glitter, or seasonal fruits as garnishes for your cake slices. {{image_4}} You can change the flavor of your gingerbread Swiss cake roll easily. Try adding chocolate or espresso to give it a mocha twist. Just mix in a few tablespoons of cocoa or espresso powder when you combine the dry ingredients. This adds depth and richness. Another option is to swap out spices. Instead of ginger and cinnamon, use cardamom or allspice. This gives your cake a unique taste. If you need gluten-free options, substitute all-purpose flour with a gluten-free blend. Make sure the blend has a binding agent like xanthan gum. For dairy-free whipped cream, use coconut cream instead of heavy whipping cream. Chill a can of coconut milk overnight, then scoop the solid part for whipping. It tastes great and is a perfect substitute. You can make this cake more festive by adding seasonal ingredients. In fall, try adding cranberries or pumpkin to the filling. This gives a fresh twist that matches the season. For different holidays, consider garnishing with nuts or chocolate shavings. You could also use fresh fruit or edible flowers for a bright touch. These small changes can make your cake roll special for any occasion. To keep your gingerbread Swiss cake roll fresh, wrap it tightly in plastic wrap. This helps keep the moisture in. Place it in the fridge if you plan to eat it soon. For longer storage, freeze it. To freeze, wrap the roll in plastic wrap, then in aluminum foil. This prevents freezer burn. In the refrigerator, your gingerbread Swiss roll will stay fresh for about 3 to 5 days. If you freeze it, it can last up to 3 months. Check for signs of spoilage. Look for mold or a sour smell. If the cake feels hard or dry, it’s best to toss it. If you freeze your cake roll, defrost it in the fridge overnight. This keeps it moist. When you’re ready to serve, slice it cold for the best taste. If you want it slightly warm, you can microwave it for 10-15 seconds. Just be careful not to overheat it! To avoid cracks, roll the cake while it is still warm. This helps it keep its shape. Use a clean kitchen towel dusted with powdered sugar. The sugar helps it slide out easily and keeps it moist. Yes, you can make the cake a day ahead. Just roll and chill it in the fridge. This gives the flavors time to mix and the texture to set. You can add flavors to the whipped cream. Try vanilla, orange zest, or even a splash of rum. You can also fold in crushed candy or nuts for some crunch. Yes, this recipe is flexible. You can easily double or halve it. Just adjust your baking time and pan size as needed. If you lack molasses, you can use honey or maple syrup instead. They will change the flavor a bit but will still add sweetness. Brown sugar mixed with water can also work. You now have a complete guide to making a gingerbread Swiss roll. We covered the key ingredients, steps to bake, and helpful tips to ensure success. Remember, baking involves a bit of fun and creativity. Feel free to explore flavor variations and dietary alternatives to make the recipe your own. With proper storage, you can enjoy this treat longer. Baking can bring joy to your kitchen. Enjoy every slice of your delicious creation!

Gingerbread Swiss Cake Roll

A festive gingerbread-flavored cake roll filled with whipped cream, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 150 kcal

Ingredients
  

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/4 cup molasses
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon ground cinnamon (for whipped cream)
  • to taste crushed gingerbread cookies for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 15x10-inch jelly roll pan by lining it with parchment paper, ensuring some overhang to facilitate easy removal later.
  • In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes pale and thick. Incorporate the vanilla extract, stirring until well combined.
  • In a separate bowl, sift the cocoa powder, baking powder, ground ginger, ground cinnamon, nutmeg, salt, and all-purpose flour together. This ensures even distribution of the dry ingredients.
  • Gradually fold the sifted dry ingredients into the egg mixture, being careful to mix gently until just combined. Once mixed, fold in the molasses until the batter is smooth and uniform.
  • Pour the batter into the prepared jelly roll pan, using a spatula to spread it evenly. Bake in the preheated oven for 12-15 minutes, or until the cake gently springs back when touched.
  • After baking, remove the pan from the oven and let the cake cool for a few minutes. While still warm, invert the cake onto a clean kitchen towel that is dusted with powdered sugar. Carefully peel away the parchment paper from the bottom of the cake.
  • Starting from one end of the towel, gently roll the cake up with the towel, forming a spiral shape. Allow the rolled cake to cool completely in this position for about 30 minutes. This sets the shape of the roll.
  • While the cake cools, prepare the whipped cream by beating the heavy whipping cream, powdered sugar, and ground cinnamon together in a mixing bowl until soft peaks form.
  • Once the cake has cooled, carefully unroll it from the towel. Using a spatula, spread the whipped cream evenly over the surface of the cake, leaving a small border around the edges.
  • Carefully roll the cake back up without the towel this time, beginning from the side that was initially rolled. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to allow it to set.
  • When ready to serve, slice the gingerbread Swiss roll into rounds. If desired, garnish each slice with crushed gingerbread cookies for an extra festive touch.

Notes

For an elegant finish, serve the slices on a decorative platter and sprinkle with additional powdered sugar or place a few edible decorations around the cake roll for a festive display.
Keyword cake roll, gingerbread, holiday dessert

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