Imagine a dessert that captures the essence of holiday magic in every single bite - a spectacular Gingerbread Roll Cake with Eggnog Cream Filling that will make your taste buds dance with festive joy! This isn't just another cake; it's a culinary masterpiece that combines the warm, spicy notes of traditional gingerbread with the luxurious, creamy decadence of eggnog. Perfect for holiday gatherings, Christmas parties, or when you simply want to treat yourself to something extraordinary, this roll cake promises to be the star of your dessert table.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 cup heavy cream
- 1/4 cup eggnog
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, allowing some overhang on the sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Gradually fold in the molasses to the egg mixture, stirring gently to maintain the air and volume in the batter.
- Carefully fold the dry ingredients into the wet mixture using a spatula, making sure not to deflate the batter. Mix until just combined.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with an offset spatula to ensure an even thickness.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
- While the cake is still hot, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper.
- Starting from the short end, carefully roll the cake with the towel, creating a spiral. Allow the cake to cool completely while rolled, about 30 minutes.
- For the eggnog cream filling, whip the heavy cream with vanilla extract until soft peaks form.
- Gently fold in the eggnog to the whipped cream, creating a light and creamy filling.
- Carefully unroll the cooled cake and spread the eggnog cream filling evenly across the surface.
- Re-roll the cake, this time without the towel, ensuring the filling is distributed evenly.
- Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set the filling and allow flavors to meld.
- Before serving, dust the top with powdered sugar and slice into 1-inch thick pieces. Serve chilled.
Tips
- Room Temperature Ingredients: Ensure eggs are at room temperature for better volume and smoother batter.
- Don't Overmix: Gently fold ingredients to maintain the cake's light and airy texture.
- Use Parchment Paper: This ensures easy cake removal and prevents sticking.
- Cool Completely: Let the cake cool entirely before adding filling to prevent melting.
- Refrigerate Before Serving: Chilling helps the cake set and enhances flavor melding.
- Powdered Sugar Trick: Dust the kitchen towel and final cake with powdered sugar for a professional finish.
- Precision is Key: Follow baking times closely to avoid over or underbaking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 125mg
