Gingerbread Swiss Cake Roll
A spiced molasses cake rolled with tangy cream cheese frosting, perfect for holiday celebrations.
Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 3/4 cup granulated sugar
- 1/4 cup dark molasses
- 1 teaspoon vanilla extract
- Powdered sugar for rolling
Frosting:
- 8 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 375°F and line jelly roll pan with parchment paper
- Sift together flour, baking powder, spices, and salt
- Beat eggs and sugar on high for 4-5 minutes until thick ribbons form
- Fold in molasses and vanilla gently
- Fold in dry ingredients in three additions until just combined
- Spread batter evenly in prepared pan and bake 10-12 minutes
- Flip hot cake onto powdered sugar-dusted towel, peel parchment, and roll with towel
- Let cool completely rolled up, about 30 minutes
- Beat cream cheese and butter until fluffy, add powdered sugar, vanilla, and salt
- Unroll cake, spread frosting leaving 1/2 inch border, and re-roll without towel
- Place seam-side down, dust with powdered sugar, and refrigerate 1 hour before slicing
Equipment
- 15x10-inch jelly roll pan
- Parchment paper
- Clean kitchen towel
- Hand mixer or stand mixer
- Fine-mesh sifter