Description
A festive and moist gingerbread sponge cake rolled around a sweet and tangy cream cheese filling. This holiday classic is full of warm spices and is sure to impress.
Ingredients
Scale
For the Crust:
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1/4 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup powdered sugar (for dusting)
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and grease lightly.
- In a large bowl, beat eggs and granulated sugar until thick and pale. Beat in molasses and oil. In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Gently fold the dry ingredients into the wet until just combined.
- Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Immediately turn the warm cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from a short end, gently roll the cake and towel together into a log. Let cool completely on a wire rack.
- For the filling, beat the softened cream cheese until smooth. In another bowl, whip the heavy cream, 1/2 cup powdered sugar, and vanilla until stiff peaks form. Fold the whipped cream into the cream cheese until well combined.
- Unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a small border. Re-roll the cake tightly, without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with more powdered sugar to serve.
Notes
You can customize the seasonings to taste.