Maria
Indulge in the delightful flavors of the holiday season with this Gingerbread Cake Roll with Eggnog Whipped Cream recipe. A perfect combination of spicy gingerbread cake and creamy eggnog whipped cream, this dessert is sure to impress your family and friends during festive gatherings.
Why Make This Recipe
This recipe is perfect for anyone who loves the warm, cozy flavors of gingerbread and the rich, creamy taste of eggnog. The soft and spongy texture of the cake roll paired with the light and fluffy eggnog whipped cream creates a decadent treat that celebrates the flavors of the season.
How to Make Gingerbread Cake Roll with Eggnog Whipped Cream
Ingredients:
- 3 large eggs
- ½ cup (100g) granulated sugar
- ¼ cup (65g) unsweetened applesauce
- ½ cup (173g or 118ml) molasses
- 1 cup (124g) all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 1 cup (237ml) heavy whipping cream
- 2 tablespoons (28g) powdered sugar
- ½ teaspoon vanilla extract
- ⅓ cup (79ml) eggnog
Directions:
- Line a 10×15 inch jelly roll pan with foil. Grease and flour the pan.
- Beat eggs at high speed, gradually adding sugar, applesauce, and molasses.
- Stir together flour, baking powder, cinnamon, allspice, ginger, and salt. Add to the egg mixture and spread into the pan.
- Bake at 350°F for 10-12 minutes. Roll the cake in a towel sprinkled with powdered sugar and cool completely.
- Make the eggnog whipped cream by beating heavy cream until soft peaks form, then adding powdered sugar, vanilla, and eggnog.
- Carefully unroll the cake, spread whipped cream, and re-roll. Top with remaining whipped cream and dust with cinnamon.
How to Serve Gingerbread Cake Roll with Eggnog Whipped Cream
Serve slices of the cake roll on a festive platter, garnished with a sprinkle of cinnamon or a dusting of powdered sugar. Pair with a cup of hot cocoa or your favorite seasonal beverage.
How to Store Gingerbread Cake Roll with Eggnog Whipped Cream
Store any leftover cake roll in the refrigerator, tightly wrapped in plastic wrap or an airtight container, for up to 3 days. The cake may become slightly softer over time, but it will still be delicious.
Tips to Make Gingerbread Cake Roll with Eggnog Whipped Cream
- Be sure to roll the cake while it’s still warm to prevent cracking.
- Use a clean kitchen towel sprinkled generously with powdered sugar to prevent sticking.
- Chill the cake roll before slicing for cleaner, neater slices.
Variation
For a different twist, you can add a layer of spiced apple compote or cranberry sauce before rolling the cake for extra flavor and texture.
Gingerbread Cake Roll with Eggnog Whipped Cream
Ingredients
Gingerbread Cake Roll
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1/2 cup molasses
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp ground ginger
- 1/2 tsp salt
Eggnog Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/3 cup eggnog
Instructions
- Preheat the oven to 350°F and prepare a 10×15 inch jelly roll pan by lining it with foil, greasing, and flouring.
- Beat eggs with sugar, applesauce, and molasses, then add dry ingredients, spread in the pan, and bake for 10-12 minutes.
- Whip heavy cream until soft peaks form, add powdered sugar, vanilla, and eggnog to create the eggnog whipped cream.
- Roll the cake in a towel, cool, spread whipped cream, re-roll, top with more cream, and dust with cinnamon.
