Gingerbread Cake Roll And Spiced Cream
A warmly spiced gingerbread cake roll with rich spiced cream, perfect for holiday gatherings or cozy desserts, featuring aromatic cinnamon, cloves, and ginger flavors.
Ingredients
- 3 eggs, separated ⓘ
- 1 tablespoon margarine, melted ⓘ
- 1/2 cup molasses ⓘ
- 1/4 cup sugar ⓘ
- 1 cup plain flour ⓘ
- 3/4 teaspoon baking powder ⓘ
- 3/4 teaspoon baking soda ⓘ
- 1/8 teaspoon salt ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon cloves ⓘ
- 1/2 teaspoon ginger ⓘ
- 1 to 2 tablespoons powdered sugar ⓘ
- Spiced Cream (recipe follows)
- Pecan halves (optional) ⓘ
- Grated orange rind (optional) ⓘ
Instructions
- Oil the bottom and sides of a 15 x 10 x 1-inch jelly roll pan with oil.
- Line the pan with wax paper and oil and flour the wax paper.
- Set the prepared pan aside.
Tips & Substitutions
For a lighter texture, beat the egg whites until stiff peaks form before folding them into the batter. If you don't have molasses, you can substitute with dark corn syrup or honey, but the flavor will differ slightly. Consider adding chopped pecans or walnuts for added crunch. Ensure your spices are fresh for the best flavor.
Serving Suggestions
Serve the gingerbread cake roll with a generous dollop of spiced cream on top. It pairs beautifully with a light salad such as Mandarin Orange And Pineapple Salad for a refreshing contrast. Garnish with pecan halves and grated orange rind for added flavor and presentation. This cake makes a delightful dessert for holiday gatherings.
Storage & Reheating
Once cooled, wrap the gingerbread cake roll tightly in plastic wrap and store it in the refrigerator for up to 3 days. If you want to keep it longer, freeze it for up to 2 months. To reheat, allow it to thaw in the refrigerator overnight, then gently warm in a preheated oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Gingerbread Cake Roll And Spiced Cream contains roughly 584 calories, with 7g protein, 66g carbohydrates, and 35g fat. It is an excellent source of calcium (31% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1749mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gingerbread cake roll ahead of time?
Yes, you can prepare the gingerbread cake roll a day in advance. After baking and cooling, wrap it tightly in plastic wrap and refrigerate. Just add the spiced cream right before serving for the best texture and flavor.
What can I use instead of margarine?
You can substitute margarine with an equal amount of unsalted butter or coconut oil. Both alternatives will work well in this recipe, with butter adding a richer flavor.
Can I add other spices to the cake?
Absolutely! Feel free to experiment with additional spices like nutmeg or allspice to enhance the flavor profile. Just be cautious, as too many spices can overpower the gingerbread's traditional taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).