Description
This gingerbread cake roll is a fun alternative to classic holiday desserts, featuring a moist, spiced cake wrapped around a decadent caramel and cream cheese filling.
Ingredients
Scale
- 1 cup (207g) granulated sugar
- ½ cup (120ml) water
- ¼ cup (56g) unsalted butter
- ½ cup (120ml) heavy whipping cream
- ½ tablespoon vanilla extract
- ½ to 1 teaspoon salt
- 1 cup (130g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- Pinch of ground cloves
- ½ teaspoon salt
- 4 large eggs (separated)
- ¾ cup (168g) packed light brown sugar
- 5 tablespoons molasses
- 1 tablespoon (14g) sour cream
- 6 tablespoons (90ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (270ml) heavy whipping cream (cold, divided)
- ¼ cup plus 2 tablespoons (44g) powdered sugar (divided)
- 1 teaspoon vanilla extract (divided)
- 6 ounces (170g) cream cheese (room temperature, divided)
- Caramel sauce (from above)
Instructions
- In a medium to large saucepan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt.
- Over medium heat, bring the mixture to a boil. Allow to boil until the mixture turns a deep golden copper color, about 10-15 minutes. Keep an eye on it, but do not stir.
- Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. Whisk quickly and well as you add the cream.
- Add the vanilla extract and half a teaspoon of salt and whisk to combine.
- Allow the caramel sauce to cool. Store it in the fridge for up to two weeks.
- Preheat oven to 350°F. Spray a 17×12-inch jelly roll sheet pan with baking spray and line just the bottom with parchment paper.
- Whisk the flour, baking powder, baking soda, spices, and salt together in a medium bowl and set aside.
- Add the egg yolks, brown sugar, molasses, sour cream, oil, and vanilla extract to a large bowl and whisk until well combined.
- Add the dry ingredients to the wet ingredients and gently whisk together until well combined.
- Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.
- Gently fold about 1/3 of the whipped egg whites into the batter. Add the remaining egg whites and gently fold together.
- Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes.
- Dust a thin hand towel with powdered sugar. Remove the cake from the oven and dust with powdered sugar on top, then turn the cake out onto the prepared towel.
- While the cake is hot, roll the cake using the towel from the shorter end.
- Unroll and re-roll the cake a few times during cooling to help it keep its elasticity. It should take about 2-3 hours to cool.
- Make the whipped cream filling. Add 3/4 cup heavy whipping cream, 1/4 cup powdered sugar, and 3/4 teaspoon vanilla extract to a large mixer bowl. Whip on medium-high speed until thickened.
- Stir 4 ounces of the cream cheese until creamy, then add it to the whipped cream. Whip until medium to stiff peaks form.
- Unroll the cake carefully. Warm the caramel sauce slightly until spreadable. Drizzle and spread about ½ cup over the cake.
- Spread the whipped cream evenly over the caramel sauce.
- Roll the cake back up without the towel. Wrap the cake roll in plastic wrap with the seam side down and refrigerate for at least an hour.
- When ready to serve, remove the cake from the plastic wrap and place it on a serving platter. Dust with powdered sugar and drizzle with caramel sauce.
- If decorating with more whipped cream, make it now. Add the remaining heavy whipping cream, powdered sugar, and vanilla extract to a mixer bowl. Whip until thickened.
- Stir the remaining cream cheese until creamy, then add it to the whipped cream. Whip until medium to stiff peaks form.
- Add whipped cream to a piping bag and decorate the cake roll as desired.
- Store covered in the fridge. Best eaten within 3-4 days.
Notes
- Use powdered sugar to prevent sticking.
- Re-roll the cake during cooling to maintain elasticity.
- Make whipped cream in batches if refrigerating overnight.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 714
- Sugar: 45g
- Sodium: 200mg
- Fat: 44g
- Saturated Fat: 25g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg