Gingerbread Cake Roll with Eggnog Whipped Cream

Gingerbread Cake Roll with Eggnog Whipped Cream requires roughly 45 minutes from start to finish. For 59 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 253 calories, 4g of protein, and 11g of fat. It will be a hit at your Christmas event. 157 people have tried and liked this recipe. A mixture of salt, granulated sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a side dish. It is brought to you by Crazy for Crust. With a spoonacular score of 33%, this dish is rather bad. Users who liked this recipe also liked Eggnog Cheesecake Bars with Gingerbread Whipped Cream, Gingerbread Cake With Peach Whipped Cream, and Pumpkin Cake Roll with Mascarpone Whipped Cream.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a 10x15 inch jelly roll pan with foil (for easy removal).Grease and flour the pan (I use the cooking spray that has flour in it for this step.) You can also line your pan with parchment paper instead of foil. Grease it just in case!Beat eggs at high speed for 5 minutes. Gradually beat in sugar, applesauce, and molasses.Stir together flour, baking powder, cinnamon, allspice, ginger, and salt. Add to other mixture. Spread into pan.Bake at 350F for 10-12 minutes. Turn out immediately onto a kitchen towel sprinkled liberally with powdered sugar. Starting at the narrow end, roll towel and cake together. Cool completely. Note: the cake is soft and spongey. It might come off a little on your fingers, but thats okay. Cooling will take at least 2 hours. You can make the cake a day ahead. Just wrap the cooled cake with plastic wrap overnight.Make the filling: Beat cold heavy whipping cream in a stand mixer with the whisk attachment (or in a large bowl with a hand mixer) until soft peaks form. (This takes about 2 minutes with my stand mixer on medium speed.) Add powdered sugar, vanilla, and eggnog. Continue beating until stiff peaks form. Be careful not to overwhip.Once cake is cool, carefully unroll it. It might leave a little mess on the towel, but thats okay, as long as you can peel it off. Spread about half the whipped cream over the top of the cake, leaving an edge at the end. Starting at the narrow end, re-roll the cake. As you roll it the filling will shift a little and you may need to remove some if youve put too much on the cake. Thats okay, just have a knife handy to scrape off any excess as you roll. At this point you can wrap the cake in plastic wrap and refrigerate for up to 24 hours. When ready, place cake on serving plate and top with some of the remaining whipped cream and dust with cinnamon.

 

Step by step:

1. Line a 10x15 inch jelly roll pan with foil (for easy removal).Grease and flour the pan (I use the cooking spray that has flour in it for this step.) You can also line your pan with parchment paper instead of foil. Grease it just in case!Beat eggs at high speed for 5 minutes. Gradually beat in sugar, applesauce, and molasses.Stir together flour, baking powder, cinnamon, allspice, ginger, and salt.

2. Add to other mixture.

3. Spread into pan.

4. Bake at 350F for 10-12 minutes. Turn out immediately onto a kitchen towel sprinkled liberally with powdered sugar. Starting at the narrow end, roll towel and cake together. Cool completely. Note: the cake is soft and spongey. It might come off a little on your fingers, but thats okay. Cooling will take at least 2 hours. You can make the cake a day ahead. Just wrap the cooled cake with plastic wrap overnight.Make the filling: Beat cold heavy whipping cream in a stand mixer with the whisk attachment (or in a large bowl with a hand mixer) until soft peaks form. (This takes about 2 minutes with my stand mixer on medium speed.)

5. Add powdered sugar, vanilla, and eggnog. Continue beating until stiff peaks form. Be careful not to overwhip.Once cake is cool, carefully unroll it. It might leave a little mess on the towel, but thats okay, as long as you can peel it off.

6. Spread about half the whipped cream over the top of the cake, leaving an edge at the end. Starting at the narrow end, re-roll the cake. As you roll it the filling will shift a little and you may need to remove some if youve put too much on the cake. Thats okay, just have a knife handy to scrape off any excess as you roll. At this point you can wrap the cake in plastic wrap and refrigerate for up to 24 hours. When ready, place cake on serving plate and top with some of the remaining whipped cream and dust with cinnamon.

Nutrition Information:

covered percent of daily need