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Gingerbread Cake Roll
Course
Dessert
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
15
minutes
minutes
Servings
8
Calories
425
kcal
Author
Robin Gagnon
Ingredients
Cake
¼
pound
unsalted butter
one stick
⅔
c
light brown sugar
¼
c
sugar
1
cup
flour
¼
teaspoon
Kosher salt
½
teaspoon
baking powder
1
teaspoon
ground ginger
½
teaspoon
cinnamon
¼
teaspoon
nutmeg
2
large eggs
1
teaspoon
vanilla
¼
c
molasses
¼
cup
milk
Filling
1
cup
heavy whipping cream
1
teaspoon
vanilla
½
teaspoon
ground ginger
¼
cup
confectionery sugar
Instructions
Cake
Preheat oven to 350 degrees & grease* and flour a jelly roll pan or small edged cookie sheet.
Cream together butter with sugars, in large mixing bowl.
In a a separate bowl, blend flour, salt baking powder and spices, then add to the creamed butter and sugar.
Add eggs, vanilla, molasses and milk. Mix well, until smooth, and evenly distributed.
Pour into greased pan, and spread evenly to edges.
Bake for 15 minutes.
Once cake has cooled sufficiently. Place plastic wrap over cake, and flip pan over, to release cake onto it.
Filling
Freeze mixing bowl and beaters for at least 10 minutes.
Add ingredients to mixing bowl, and hand whisk to blend, once distributed, switch to electric mixer.
Beat on medium until cream starts to fold, then whip on high, until cream makes sturdy peaks.
Assemble
Spread the filling evenly over cake.
Use the plastic wrap to help you roll the cake log.
Refrigerate until about 15-20 minutes before serving time.
Slice off ends for better presentation, when serving.
Notes
*cooking spray & flour or specialty baking spray are fine
Nutrition
Calories:
425
kcal
|
Carbohydrates:
49
g
|
Protein:
4
g
|
Fat:
24
g
|
Saturated Fat:
14
g
|
Cholesterol:
112
mg
|
Sodium:
114
mg
|
Potassium:
274
mg
|
Sugar:
36
g
|
Vitamin A:
865
IU
|
Vitamin C:
0.2
mg
|
Calcium:
92
mg
|
Iron:
1.6
mg