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Recipe
How to make Gingerbread and Eggnog Whipped Cream Filled Roll Cake
Description
A gingerbread spiced cake filled to perfection with eggnog whipped cream. This cake roll is the perfect recipe to bring to a holiday gathering to impress your friends and family.
Want to try making one of our recipes, but prefer to skip the ingredient shopping and measuring? Check out bakeeatlovebox.com - we ship pre-measured baking kits to your doorstep.
Gingerbread Cake Roll with Eggnog Whipped Cream
Cake
Frosting
Instructions
Cake
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Preheat your oven to 350°F and line a jelly roll pan with aluminum foil. Be sure your pan is 10x15 or 9x13 (standard sheet pan size), otherwise your cake won’t bake or roll properly. Grease the foil with cooking spray. This helps the cake come out easier and makes for quicker cleanup.
Using a stand mixer with paddle attachment or an electric hand mixer and medium bowl, beat eggs at high speed for 5 minutes. Drop to medium low and gradually mix in granulated molasses, sugar and container of applesauce.
Staying on medium low, add in flour, baking powder, pumpkin spice and salt. Mix until incorporated.
Pour the batter into your prepared baking sheet. Smooth with a rubber spatula so the batter is evenly distributed across the pan.
Bake 10x15 cake for 10-12 minutes or 9x13 cake for 17-19 minutes, until a toothpick comes out completely clean.
Lay a clean kitchen towel on your counter. If you’re worried about dirtying a towel, you can use doubled-up paper towels instead. Sprinkle liberally with powdered sugar. Carefully turn over the pan onto the kitchen towel. Gently remove the aluminum foil and discard. It’s ok if a bit of the cake edges tear off.
While your cake is still warm Starting at the narrow end, roll the towel and cake together. Keep the cake rolled and allow it to cool completely for at least 2 hours. Rolling the cake while it is still warm will prevent it from cracking when you add the filling and roll it again.
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Frosting
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Using a stand mixer with whisk attachment or an electric hand mixer and medium bowl, beat refrigerated heavy cream on medium speed until a thick whipped cream forms.
Add 2 tablespoons powdered sugar, vanilla bean paste, and nutmeg (if you don’t like eggnog, omit nutmeg). Mix until combined.
Once the cake is cool, carefully unroll it, but don’t peel the towel off just yet. Using a clean rubber spatula, evenly spread about half the frosting onto the inside of the unrolled cake, leaving about a ½ inch edge at the outside narrow end. Re-roll the cake, peeling the towel off as you go. The cake may leave a little mess, but the majority of the cake should come off easily. Any cake left on the towel will come out in the wash. As you roll, the filling will shift a little and you may need to remove some if you start seeing it overflow on the sides. You can wrap the cake in plastic wrap and refrigerate until you are ready to serve. Save remaining frosting.
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Decorations and Assembly
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When you’re ready to serve, remove the plastic wrap, place your cake on a cutting board and using a sharp knife cut off about an inch of the cake roll on each side so you have a nice, presented swirl. These scraps make a great snack. Add the other half of the frosting to a piping bag fitted with the piping tip. You’ll need to snip off the tip of the piping bag, insert the piping tip inside, then use the cuff technique, gently hold the center of the piping bag with your non-dominant hand. The piping tip should be inserted and pointing down. Roll the top ⅓ of the bag over your hand to form a cuff. Then add frosting. Unroll and twist the top of the bag to remove air bubbles. Then, place your cake on a serving plate and pipe a design on top. Enjoy!
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