The holiday season is just around the corner, and what better way to celebrate than with a delicious gingerbread cake roll? This dessert is the perfect combination of sweet and spicy, and it’s sure to impress your guests. Plus, it’s surprisingly easy to make! So, roll up your sleeves and get ready to bake.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 eggs
- 1/2 cup granulated sugar
- 1/3 cup molasses
- 1/4 cup water
- 1/4 cup powdered sugar
- 1 cup whipped cream
Instructions:
- Preheat your oven to 350 degrees F. Grease a 15x10x1-inch baking pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, and salt.
- In a large bowl, beat the eggs with an electric mixer on high speed for 5 minutes or until thick and lemon-colored.
- Gradually beat in the granulated sugar.
- Beat in the molasses and water.
- Gradually add the flour mixture, beating on low speed just until combined.
- Spoon the batter into the prepared baking pan, spreading it evenly.
- Bake for 12 to 15 minutes or until the cake springs back when lightly touched.
- Immediately loosen the edges of the cake from the pan and turn the cake out onto a towel sprinkled with powdered sugar.
- Roll up the cake in the towel, starting from a short side. Cool on a wire rack.
- Unroll the cake and spread whipped cream over the top.
- Roll up the cake again, using the towel to help you. Place seam-side down on a serving platter.
- Chill for at least an hour before serving.
Nutritional Information:
1 slice (1/12 of the cake roll) contains:
- Calories: 200
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 110mg
- Total Carbohydrates: 29g
- Dietary Fiber: 0g
- Sugars: 20g
- Protein: 3g
Cooking Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Cooling time: 1 hour
Equipment:
- 15x10x1-inch baking pan
- Parchment paper
- Electric mixer
- Medium bowl
- Large bowl
- Towel
- Serving platter
Serving Suggestions:
Gingerbread cake roll is delicious on its own, but it’s even better with a dollop of whipped cream and a sprinkle of cinnamon on top. You could also serve it with a side of fresh fruit or a scoop of vanilla ice cream.
Variations:
If you want to switch things up, try adding chopped nuts or raisins to the cake batter. You could also experiment with different spices, like nutmeg or allspice.
Substitutions:
If you don’t have molasses, you can substitute honey or maple syrup. You could also use brown sugar instead of granulated sugar.
Storage:
Leftover gingerbread cake roll can be stored in the refrigerator for up to 3 days. Just be sure to cover it tightly with plastic wrap or aluminum foil.
Tips:
- Be sure to beat the eggs for a full 5 minutes. This helps to create a light and fluffy cake.
- Don’t overbake the cake, or it will be dry and difficult to roll.
- When rolling up the cake, be gentle to avoid cracking.
- Chilling the cake roll before serving helps it to hold its shape.
Notes:
This recipe makes 12 servings.
Frequently Asked Questions:
Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour.
Can I freeze the cake roll?
Yes, you can freeze it for up to 1 month. Just be sure to wrap it tightly in plastic wrap and aluminum foil.
Can I use whipped topping instead of whipped cream?
Yes, you can use whipped topping if you prefer.
Personal Thoughts:
Gingerbread cake roll is one of my favorite holiday desserts. It’s so festive and flavorful, and it always impresses my guests. Plus, it’s surprisingly easy to make! I love the combination of sweet and spicy flavors, and the whipped cream adds the perfect touch of creaminess. I highly recommend trying this recipe for yourself!