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–+ servings
A slice of gingerbread roll cake on a plate with a gingerbread man cookie on top.

Gingerbread Roll Cake

Author: Gail Ng
Soft and fluffy gingerbread chiffon cake rolled up with eggnog whipped cream
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Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Yield 8 slices
Category Dessert
Cuisine American

Equipment

Ingredients
  

Gingerbread Cake Sheet

  • 110 g cake flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon baking powder
  • 6 large eggs, room temperature
  • ½ teaspoon cream of tartar
  • 150 g granulated sugar, divided into 100g + 50g
  • 50 g milk, dairy or non-dairy
  • 50 g oil, e.g. canola oil, avocado oil, etc.
  • 1 teaspoon vanilla extract

Eggnog Whipped Cream

  • 460 g whipping cream, cold
  • 125 g eggnog, cold
  • 50 g powdered sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 8 gingerbread men cookies, optional, for garnishing

Instructions
 

Gingerbread Cake Sheet

  • Prep: Preheat oven to 350°F. Line a 12x17" baking tray with parchment paper and set aside.
  • Flour mixture: In a small mixing bowl, stir together cake flour, cinnamon, ginger, nutmeg, allspice, cloves, and baking powder. Set aside.
  • Separate eggs: Carefully separate the egg whites and egg yolks into two separate large mixing bowls. Set the yolks aside.
  • Egg white meringue: To the egg whites, add the cream of tartar. Use an electric hand mixer to beat the egg whites until they become frothy like cappuccino foam. Sprinkle in 100g of granulated sugar, one spoonful at a time, mixing well in between each addition. Once all the sugar has been added, continue beating on medium-high speed until it becomes stiff peaks. Set aside.
  • Egg yolk mixture: To the egg yolks, add the remaining 50g of sugar. Use the same hand mixer to mix until combined. Add the milk, oil, and vanilla extract. Mix on low speed until combined. Use a fine mesh sieve to sift the flour mixture into the egg yolk mixture. Mix until combined.
  • Combine: Add about ⅓ of the egg white meringue to the egg yolk mixture. Fold together with a spatula until combined. Add the rest of the meringue and fold together until no streaks remain and the batter is fluffy, making sure to scrape the bottom of the bowl where the batter tends to settle.
  • Fill pan: Pour the batter into your lined baking tray. Use an offset spatula to spread the batter into the corners of the tray and into an even layer.
  • Bake: Bake the cake sheet for about 12-15 minutes or until the edges are lightly golden brown and the cake sheet is puffy.
  • Cool: Let the cake cool in the tray for only about 5 minutes. While it's still warm, run an offset spatula around the edges of the cake to release it from the tray.
  • Release cake sheet: Place a sheet of parchment paper on top of the tray, grip the tray and parchment paper with both hands and flip it upside down. Peel the parchment paper off the cake sheet. Place another sheet of parchment paper on top and flip it over again so that the nicer looking side of the cake sheet will be on the outside of the roll cake.
  • Pre-roll cake sheet: Starting from one of the short ends, roll up the cake sheet with the parchment paper and let it cool completely in this rolled up shape.

Eggnog Whipped Cream

  • Whip cream: In a large mixing bowl, add the whipping cream, eggnog, powdered sugar, nutmeg, and vanilla extract. Whisk until it becomes stiff peaks.

Assemble the roll cake

  • Spread cream: Unroll the cooled cake sheet. Add some dollops of eggnog whipped cream on top of the cake sheet and use an offset spatula to spread it into an even layer, leaving about 1" empty at the end of the sheet. Keep any leftover whipped cream in the fridge for decorating later.
  • Roll cake: Firmly roll the cake sheet up in the same direction it was pre-rolled in. If any whipped cream squishes out of the seam or the ends, use an offset spatula to remove the excess and clean it up. Wrap the roll cake in plastic wrap and chill it in the fridge for at least 4 hours or preferably overnight to allow the cream to firm up.
  • Slice: Once chilled, use a serrated knife to cut the roll cake into about 8 slices, depending on how thick you want them.
  • Decorate: Re-whip the remaining eggnog whipped cream if needed and transfer it to a piping bag fitted with a closed star piping tip. Pipe rosettes on top of each roll cake slice and press a gingerbread man cookie on top (optional).

Notes

  • Gingerbread men cookies: I made a half batch of my Gingerbread Cookies to use as decoration on this cake but you can simply go without if you prefer.

Nutrition

Calories: 470kcal | Carbohydrates: 40g | Protein: 8g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 198mg | Sodium: 101mg | Potassium: 191mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1069IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
Keywords eggnog roll cake, eggnog swiss roll, gingerbread roll cake, gingerbread swiss roll
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