Gingerbread Cake Roll with Eggnog Whipped Cream
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.
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 10x15 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.
Notes
For best results, gently unroll the cake while warm and be generous with the eggnog whipped cream for a decadent finish.