Go Back
–+ servings
Gingerbread Swiss Cake Roll

Delightful Gingerbread Swiss Cake Roll for Holiday Cheer

Enjoy this Gingerbread Swiss Cake Roll, a delightful holiday dessert with cream cheese filling, perfect for festive celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs, separated and at room temperature Essential for a fluffy texture.
  • 1 cup All-purpose flour Creates the structure of the cake.
  • 1 teaspoon Ground cinnamon Infuses warm spice flavor.
  • ½ teaspoon Ground cloves Elevates the gingerbread essence.
  • ½ teaspoon Ground ginger The star ingredient.
  • ¼ teaspoon Kosher salt Balances sweetness.
  • ¼ teaspoon Baking soda Acts as a leavening agent.
  • ½ cup Molasses Adds depth and sweetness.
  • 1 tablespoon Butter, melted Brings moisture.
  • ¼ cup Granulated sugar Sweetens the batter.
  • Confectioners’ sugar For dusting.
For the Filling
  • 8 ounces Cream cheese, softened Imparts a creamy texture.
  • ¼ cup Unsalted butter Enriches the filling.
  • 1½ teaspoons Vanilla extract Deepens flavor.
  • ¼ cup Minced crystallized ginger Boosts the ginger kick.
  • ½ teaspoon Kosher salt Balances the sweetness.
  • 1½ cups Confectioners’ sugar Sweetens and thickens the filling.
  • Gingerbread cookies Optional garnish.

Equipment

  • 13x18-inch baking pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Whisk

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Line a greased baking pan with parchment paper.
  2. Whisk together all-purpose flour, ground cinnamon, ground cloves, ground ginger, baking soda, and kosher salt.
  3. Beat the egg yolks until thick, then mix with molasses and melted butter.
  4. Whip egg whites until peaks form, then gradually add granulated sugar and whip until glossy.
  5. Fold whipped egg whites into the yolk mixture, then fold in the dry ingredients until just combined.
  6. Pour the batter into the prepared pan and bake for 9-12 minutes.
  7. Cool for 5 minutes, then turn out onto a sugar-dusted tea towel and roll it up while warm.
  8. Beat together cream cheese, unsalted butter, and vanilla extract until creamy. Fold in crystallized ginger and confectioners’ sugar.
  9. Unroll the cooled cake, spread the filling, roll it back up, and refrigerate.
  10. Dust with confectioners’ sugar before serving and garnish with gingerbread cookies.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Ensure your eggs are at room temperature for better aeration. Fold gently to maintain volume when mixing the batter.

Tried this recipe?

Let us know how it was!