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Gingerbread Swiss Roll Cake

Gingerbread Swiss Roll Cake pairs a soft, warmly spiced sponge with a smooth cream cheese and whipped cream filling. Roll the hot cake in parchment, then fill and chill it for a tender cake that slices neatly.
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Prep Time 30 minutes
Cook Time 12 minutes
cooling and chilling 1 hour 30 minutes
Total Time 2 hours 12 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 tbsp neutral oil divided
  • 0.75 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 4 eggs large, separated and at room temperature
  • 0.5 cup granulated sugar divided
  • 0.25 cup unsulphured molasses
For the filling
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup confectioners’ sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream cold

Equipment

  • 1 10x15-inch jelly-roll pan
  • 1 electric mixer

Method
 

Bake the cake
  1. Heat the oven to 350°F.
  2. Brush a 10x15-inch jelly-roll pan with 1 teaspoon of the oil.
  3. Line the pan with parchment paper and lightly brush the parchment with the same oil.
  4. Whisk the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl.
  5. Beat the egg yolks with 1/4 cup of the granulated sugar until thick and pale.
  6. Beat in the molasses and the remaining 2 teaspoons of oil.
  7. Stir the flour mixture into the yolk mixture just until combined.
  8. In a clean, dry bowl, beat the egg whites until foamy.
  9. Gradually beat in the remaining 1/4 cup granulated sugar until medium-stiff peaks form.
  10. Fold one-third of the egg whites into the batter to lighten it.
  11. Gently fold in the remaining whites until no streaks remain.
  12. Spread the batter evenly in the pan.
  13. Bake for 10–12 minutes, until the cake springs back when lightly pressed in the center.
  14. Set a clean sheet of parchment on the counter and invert the hot cake onto it.
  15. Peel away the parchment attached to the cake.
  16. Starting at a short end, roll the cake up with the clean parchment inside.
  17. Let the rolled cake cool completely, about 45–60 minutes.
Make the filling
  1. Beat the cream cheese, confectioners’ sugar, and vanilla in a medium bowl until smooth.
  2. In a separate bowl, beat the heavy cream to stiff peaks.
  3. Gently fold the whipped cream into the cream cheese mixture.
Fill and chill
  1. Carefully unroll the cooled cake.
  2. Spread the filling evenly over it, leaving a 1/2-inch border.
  3. Roll the cake back up without the parchment.
  4. Place the cake seam-side down and refrigerate for at least 30 minutes before slicing.

Notes

For neat slices, chill the cake seam-side down before cutting with a sharp knife. Store covered in the refrigerator for up to 3 days; freeze tightly wrapped slices for up to 1 month.