Nothing beats the aroma of gingerbread filling the house around Christmas time. And gingerbread cake, what a classic holiday dessert. But the pairing of lemon with gingerbread is brilliant! The warm spices of gingerbread with the brightness of lemon—pure genius. Taking a gingerbread sponge cake and rolling it together with lemon curd whipped cream filling and you have yourself a spectacular holiday dessert!
Jump to RecipeI’ve been making a gingerbread dessert for Christmas for so many years, it is now a tradition in my house. Christmas doesn’t seem to have that finishing touch without it. Over the years I’ve evolved from a traditional gingerbread cake with whipped topping into a version of the same cake baked in a thin layer and rolled into a cake roll. Both are very delicious. More recently I’ve evolved the gingerbread cake recipe into a sponge cake. This provides a lighter, moister cake that does not crack as easily when rolled.
Not as difficult as you might think!
Making a cake roll takes just a little finesse, but requires only a short prep time. In fact, this cake bakes in about 10 minutes and the assembly part is not as daunting as it might seem. In my first attempts, I started with a standard gingerbread cake baked on a jelly roll pan which worked just fine as long as it was not overbaked.
But this recipe uses more eggs and less flour, creating a much spongier cake that is less prone to cracking. Most sponge cake recipes require separating the eggs and beating them separately before folding them together, but I simplified the process by beating the whole eggs for a longer time to a pale yellow. I also added some short cuts using store-bought whipped cream and lemon pie filling. I think you will find it is not as difficult as you think. I usually make this on the morning of Christmas eve, and it is ready for dinner that night. Yet it can also be made days in advance.
Tips for making a cake roll:
- A sponge cake provides a moister cake that is slightly easier to roll
- Line your pan with parchment paper for easy removal from the pan
- Spread the batter as evenly as possible across the pan, making sure to get into the corners.
- Do not overbake the cake to prevent cracking, but also make sure there are no spots that still jiggle before taking it out of the oven. A toothpick inserted in the center should come out clean. If need be, allow the cake to bake an extra minute or two to set.
- Use 2 pans the same size to invert the cake when it comes out of the oven. Use oven mitts!
- Roll the cake into a powdered sugar-dusted towel while still warm. This helps the cake to form into a spiral shape while cooling.
- Chill well before unrolling the cake and adding the filling
- Trim off the edges of the cake roll to create a clean look
Here’s the thing – imperfections such as cracks in the cake can be hidden with powdered sugar, or by simply decorating the cake with extra whipped cream topping. Regardless… the cake will still taste amazing even without perfection! The cake roll can also be assembled up to several days in advance and kept chilled until ready to serve. It also freezes quite well. Be sure to dust with additional powdered sugar before serving. Enjoy!
Gingerbread Cake Roll with Lemon Whipped Cream Filling
Equipment
- 2 – 11"x17" Jelly Roll Pans
- Parchment Paper
- Tea Towel
- Mixer and Bowl
- Cooking Spray
- Sifter
Ingredients
Dry Ingredients
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1-1/2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
Wet Ingredients
- 3 large Eggs
- 3/4 cup Packed Light Brown Sugar
- 1/2 cup Molassas Not Blackstrap or Robust
Lemon Whipped Cream Fillling
- 1. 8 oz Cool Whip Topping
- 1 15.75 oz can Lemon Pie Filling
Dusting and Garnishing
- 1/2 cup Powdered Sugar use half for rolling, half for dusting finished cake
Instructions
- Preheat the oven to 350F
- Line an 11" x 17" jelly roll pan with parchment paper, pressing into corners to form creases around the edges. Spray the parchment lightly with cooking spray.
- Sift together dry ingredients into a bowl so well combined and set aside.
- Add eggs to a mixing bowl. Using the whip attachment, beat at medium speed for 3-5 minutes. Stop the mixer and add brown sugar to the bowl. On medium-high speed mix for 3-5 minutes until the mixture turns a pale yellow. Stop and scrape down the bowl. Add in the 1/2 cup of molasses. Beat at a high speed for another 1-2 minutes until well combined.
- Turn the mixer to a low speed and slowly add in the flour mixture. Beat until combined and flour is incorporated. Pour the batter onto the parchment-lined jelly roll pan, carefully spreading the batter into the corners and sides without deflating. Tap gently to remove any large bubbles, and place in a preheated 350F oven. Bake for 10-12 minutes, or until cake no longer jiggles in the center, and a toothpick inserted in the center comes out clean.
- While the cake is baking, line the second jelly roll pan with a tea towel and dust with 1/4 cup of the powdered sugar. This will keep the cake from sticking when rolling it in the towel.
- With the cake still warm out of the oven, cover it with the dusted tea towel (sugar side to the cake), and place the second jellyroll pan upside down over the warm cake. Even the edges of the pans together, then using oven mitts carefully invert the cake onto the dusted tea towel on the second pan. Remove the other pan. With the parchment paper side up, starting at the short end of the cake roll the warm cake into the towel and place evenly on the pan to cool.
- While the cake is cooling, add the whipped cream into a bowl and fold in the lemon pie filling until combined, being careful not to deflate by overmixing.
- When the cake has fully cooled, carefully unroll the towel and remove the parchment paper from the inside of the cake. Spread the lemon whipped cream in an even layer over the entire inside of the cake. Using the tea towel to guide, reroll the cake over the filling pulling the towel away as you go to create a tight and even roll.
- Place the cake on a serving tray, and cut away any ragged edges. Store in the refrigerator to chill for up 3 hours, or to 2 days. The cake can be wrapped in plastic wrap and freezes well. Dust with powdered sugar before serving.
Thank you!!1