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To make this delightful Gingerbread Swiss Cake Roll, gather these ingredients: - 3 large eggs - 1 cup granulated sugar - 1/2 cup all-purpose flour - 1/2 teaspoon baking powder - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/4 teaspoon salt - 1/2 teaspoon vanilla extract - 1/4 cup unsweetened cocoa powder - 1 cup heavy cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract (for the filling) - Optional: Crushed gingerbread cookies or sprinkles for garnish You can adjust some ingredients if you need to. Here are a few substitutions: - Use brown sugar instead of granulated sugar for a deeper flavor. - Swap all-purpose flour with a gluten-free blend if needed. - Instead of heavy cream, try coconut cream for a dairy-free option. - Use maple syrup in place of powdered sugar for a natural sweetener. Choosing fresh ingredients makes a big difference. Here’s how to select the best: - Eggs: Look for clean, uncracked eggs. Check for a recent sell-by date. - Spices: Check spice jars for freshness. They should smell strong and vibrant. - Cream: Pick heavy cream with a high fat content. It should feel thick and smooth. - Cocoa Powder: Choose unsweetened cocoa that is rich in color and aroma. Using fresh ingredients enhances the flavor and texture of your Gingerbread Swiss Cake Roll. Happy baking! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This heat helps the cake rise well. Next, grab a 15x10-inch jelly roll pan. Grease it lightly, then line it with parchment paper. Grease the parchment too. This step makes sure your cake does not stick. In a large bowl, beat 3 large eggs and 1 cup of granulated sugar. Use an electric mixer on high speed for about 5 minutes. The mixture should look thick and pale. In another bowl, whisk together the dry ingredients: 1/2 cup of flour, 1/2 teaspoon of baking powder, spices (1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of salt), and 1/4 cup of cocoa powder. Gently fold the dry mix into the egg mixture. Be careful not to deflate the batter. Once combined, spread it evenly in your prepared jelly roll pan. Bake for about 12-15 minutes. The cake should spring back when touched lightly. Once baked, remove the cake from the oven. Use a knife to loosen the edges. Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and peel off the parchment paper. Roll the cake tightly from the short end, using the towel to help. Let it cool for about 30 minutes while rolled. Next, prepare the filling. In a bowl, whip 1 cup of heavy cream until soft peaks form. Gradually add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Keep whipping until stiff peaks form. Once the cake cools, gently unroll it. Spread the whipped cream filling evenly on top, leaving a 1-inch border. Now, roll the cake back up, but do not use the towel this time. Place it seam-side down on your serving platter. Refrigerate it for at least 1 hour to set. Before serving, dust the top with powdered sugar and add crushed gingerbread cookies or festive sprinkles if you like. Making a Gingerbread Swiss Cake Roll can be fun, but some mistakes can spoil it. Here are key points to keep in mind: - Overmixing the Batter: Mixing too much can lead to a dense cake. Fold ingredients gently until just combined. - Not Greasing the Pan Properly: If the pan isn’t greased well, the cake may stick. Use parchment paper and grease it lightly. - Skipping the Towel Roll: Rolling the cake while warm helps it keep its shape. Don’t skip this step. Whipping cream can be tricky, so follow these tips: - Cold Tools: Use cold bowls and beaters. Cold helps the cream whip better. - Don’t Rush: Start at low speed. Increase to high as it thickens. This helps avoid splatters. - Watch for Peaks: Stop whipping when you see stiff peaks. Overwhipping can turn cream into butter. Presentation makes your Gingerbread Swiss Cake Roll pop! Here are ways to serve it: - Dust with Powdered Sugar: A light dusting adds charm without overpowering the flavors. - Garnish with Crushed Cookies: Sprinkle crushed gingerbread cookies on top for a festive touch. - Use a Colorful Plate: A bright plate can make your roll stand out more. Use festive colors for the holidays. By following these tips, you can avoid mistakes and impress your guests with a beautiful and delicious dessert! Pro Tips Fresh Spices: Always use fresh spices for the best flavor. Ground spices can lose their potency over time, so check the expiration dates. Cooling Technique: Let the rolled cake cool completely before unrolling to avoid cracking. A towel dusted with powdered sugar helps prevent sticking. Whipping Cream: Ensure your mixing bowl and beaters are cold before whipping the cream. This helps achieve better volume and stability. Garnish Ideas: Get creative with garnishes! Use crushed peppermint, chocolate shavings, or seasonal fruits for a festive touch. {{image_2}} You can easily change the flavor of your gingerbread Swiss cake roll. Here are a few ideas: - Add Orange Zest: A teaspoon of orange zest adds a fresh twist. - Use Maple Syrup: Substitute a quarter cup of granulated sugar with maple syrup for a rich taste. - Spice it Up: Try adding cardamom or allspice for more warmth. - Chocolate Twist: Mix in a bit of melted chocolate to the filling for a chocolate-ginger blend. These tweaks can make your cake unique and exciting! You can adapt the gingerbread Swiss cake roll to fit different diets: - Gluten-Free: Use gluten-free flour blend instead of regular flour. This keeps the texture light. - Vegan: Replace eggs with flaxseed meal (1 tbsp flaxseed + 2.5 tbsp water) and use plant-based cream for the filling. - Lower Sugar: Use a sugar substitute like stevia or monk fruit to reduce sugar. These changes help everyone enjoy this delightful treat! Garnishing your cake roll adds a fun touch. Here are some ideas: - Crushed Gingerbread Cookies: Sprinkle these on top for crunch and flavor. - Festive Sprinkles: Use holiday-themed sprinkles for a colorful look. - Chocolate Drizzle: Drizzle melted chocolate over the top for a decadent finish. - Candied Ginger: Add small bits of candied ginger for an extra zing. These garnishes make your cake not only tasty but also visually appealing! To store your Gingerbread Swiss Cake Roll, wrap it tightly in plastic wrap. This keeps it fresh and moist. You can also place it in an airtight container. Store it in the fridge for up to four days. Make sure to keep it covered to prevent it from drying out. If you want to save some for later, freezing is a great option. Wrap the cake roll tightly in plastic wrap, then place it in a freezer bag. This helps keep it safe from freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before serving. When it comes to reheating, I suggest enjoying the cake cold. It tastes great right out of the fridge! If you prefer it warm, use a microwave. Heat it for about 10-15 seconds. This will keep the filling creamy without drying out the cake. Always check the temperature before serving. Yes, you can make this cake roll a day ahead. After rolling it up, cover it well. Chill it in the fridge for at least one hour. This step helps the flavors blend and makes slicing easier. Just remember to dust it with powdered sugar before serving. If you don't have heavy cream, you can use whipped topping. You can also try using coconut cream for a dairy-free option. Just ensure it is well chilled for the best texture. Both options will give you a nice filling. To check if your cake is done, gently touch the center. If it springs back, it is ready. You can also insert a toothpick. If it comes out clean, your cake is fully baked. Keep an eye on the time, as it usually takes about 12-15 minutes. In this article, we explored the key ingredients, techniques, and tips for your cake. I shared how to select fresh ingredients, avoid common mistakes, and make creative variations. Remember, the best cake starts with good prep and fresh items. With these steps and insights, you will create a delicious treat every time. Don't hesitate to experiment and make it your own. Happy baking!

Gingerbread Swiss Cake Roll

A festive and delicious cake roll filled with whipped cream and flavored with warm spices.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 3 large eggs
  • 1 cup granulated sugar
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon salt
  • 0.5 teaspoon vanilla extract
  • 0.25 cup unsweetened cocoa powder
  • 1 cup heavy cream
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract (for the filling)
  • 1 optional crushed gingerbread cookies or sprinkles for garnish

Instructions
 

  • Preheat the oven: Start by preheating your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper, then grease the parchment lightly.
  • Prepare the batter: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes.
  • Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, spices (ginger, cinnamon, nutmeg, cloves, salt), and cocoa powder.
  • Mix wet and dry: Gently fold the dry mixture into the egg mixture until just combined. Take care not to deflate the batter.
  • Bake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for about 12-15 minutes or until the cake springs back when lightly touched.
  • Roll the cake: Once baked, remove the cake from the oven and immediately loosen the edges with a knife. Dust a clean kitchen towel with powdered sugar, invert the cake onto the towel, and carefully remove the parchment paper. Roll the cake up tightly with the towel from the short end, and let it cool completely while rolled up (about 30 minutes).
  • Prepare the filling: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and the teaspoon of vanilla extract, continuing to whip until stiff peaks form.
  • Fill the cake: Once the cake has cooled, gently unroll it. Spread the whipped cream filling evenly over the surface of the cake, leaving about a 1-inch border around the edges.
  • Roll it up: Carefully roll the cake back up without the towel this time, then place it seam-side down on a serving platter.
  • Chill and serve: Refrigerate the cake roll for at least 1 hour to set (it can be made a day ahead). Before serving, dust the top with additional powdered sugar and garnish with crushed gingerbread cookies or festive sprinkles if desired.

Notes

Can be made a day ahead and chilled before serving.
Keyword cake roll, gingerbread, Holiday Dessert