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Grandma's Spiced Gingerbread Roll
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
70 minutes
Indulge in Grandma's spiced gingerbread roll: a festive cake roll with luscious spiced whipped cream filling, a holiday must-have!
Ingredients:
  • cooking spray
  • 3 large eggs, separated
  • 0.25 cup white sugar
  • 0.5 cup dark molasses
  • 1 tablespoon salted butter, melted
  • 1 cup all-purpose flour
  • 0.75 teaspoon baking powder
  • 0.75 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground ginger
  • 0.125 teaspoon salt
  • 1 tablespoon powdered sugar, or more as needed
  • 1.5 cups heavy whipping cream
  • 0.5 cup sifted powdered sugar
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a baking sheet by spraying it with cooking spray and covering it with wax paper that has also been sprayed.
  • Using an electric mixer, whip the egg whites in a glass, metal, or ceramic bowl until foamy. Slowly add the sugar and keep beating until stiff peaks form.
  • In another bowl, whip egg yolks at high speed until they become thick and creamy, approximately 5 minutes. Add molasses and melted butter, then gently fold in the egg whites.
  • In a bowl, mix together flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt. Dust the mixture onto the batter and gently incorporate. Spread the batter evenly onto the prepared baking sheet.
  • Bake in the hot oven until a toothpick inserted in the center comes out clean, for 8 to 10 minutes.
  • Sprinkle a kitchen towel generously with powdered sugar. Flip the cake onto the towel. Peel off the waxed paper and gently roll up the cake in the towel. Let it cool with the seam side down for approximately 30 minutes.
  • Prepare the spiced cream by blending heavy cream, powdered sugar, cinnamon, vanilla extract, and cloves in a bowl. Use an electric mixer to beat until the mixture reaches a frosting-like consistency.
  • Gently unfurl the cake and generously spread half of the spiced cream over it. Roll the cake back up, discard the towel, and evenly coat the top and sides with the remaining cream.

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