Gingerbread Swiss Roll Cake Recipe
A delightful gingerbread Swiss roll cake that combines warm spices with a creamy filling, perfect for festive occasions.
Ingredients
Eggs
- 4 large eggs (yolks and whites separated, room temperature)
- 65 g light brown sugar
- 50 g molasses
- 50 g golden syrup
- 100 g plain flour (all-purpose)
- 2 tsp ground ginger
- 1 tsp baking powder
- ¼ tsp fine salt
- 50 g granulated sugar
- 120 g Philadelphia cream cheese (room temperature)
- 75 g unsalted butter (room temperature)
- 1 tsp vanilla extract
- 120 g powdered icing sugar (confectioners’ sugar) (plus extra for dusting)
Instructions
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Whisk egg yolks with sugars, molasses, and golden syrup until smooth. In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into yolk mixture. Sift in flour, ginger, baking powder, and salt; fold until combined.
- Spread batter evenly on prepared baking sheet. Bake for 12-15 minutes until golden.
- While warm, carefully roll the cake with a towel to form a roll. Let cool completely.
- Mix cream cheese, butter, vanilla, and icing sugar to make the filling. Unroll the cake, spread filling, then re-roll. Dust with icing sugar before serving.
Notes
Ensure ingredients are at room temperature for best results.