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Gingerbread Roll Cake with Eggnog Whipped Cream Recipe

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3.9 from 9 reviews

This Gingerbread Roll Cake is a festive, fluffy sponge cake infused with classic warm spices like cinnamon, ginger, nutmeg, and cloves. It is filled with a creamy eggnog whipped cream, rolled into a beautiful spiral, and optionally decorated with gingerbread men cookies. Perfect for holiday celebrations, this delicate yet flavorful dessert combines the spiced aroma of gingerbread with the richness of whipped cream in a visually stunning roll cake.

Ingredients

Gingerbread Cake Sheet

  • 110 g cake flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 6 large eggs (room temperature, separated)
  • 1/2 teaspoon cream of tartar
  • 150 g granulated sugar (divided into 100 g + 50 g)
  • 50 g milk (dairy or non-dairy)
  • 50 g oil (e.g. canola oil, avocado oil)
  • 1 teaspoon vanilla extract

Eggnog Whipped Cream Filling

  • 460 g whipping cream (cold)
  • 125 g eggnog (cold)
  • 50 g powdered sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Decoration (Optional)

  • 8 gingerbread men cookies

Instructions

  1. Prep Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12×17 inch baking tray with parchment paper to prepare it for baking.
  2. Mix Dry Ingredients: In a small bowl, combine the cake flour, cinnamon, ginger, nutmeg, allspice, cloves, and baking powder. Stir well and set aside for later use.
  3. Separate Eggs: Carefully separate the egg whites and yolks into two large mixing bowls, setting the yolks aside for later.
  4. Make Egg White Meringue: To the egg whites, add cream of tartar. Beat with an electric mixer until frothy like cappuccino foam. Gradually add 100 g of granulated sugar, one spoonful at a time, mixing well between additions. Continue beating on medium-high speed until stiff peaks form. Set aside.
  5. Prepare Egg Yolk Mixture: Add the remaining 50 g of granulated sugar to the egg yolks and mix until combined. Add milk, oil, and vanilla extract, mixing on low speed until blended. Sift the dry flour and spice mixture into the yolk mixture and gently mix until just combined.
  6. Fold in Meringue: Add about one-third of the egg white meringue to the egg yolk batter and fold carefully with a spatula until combined. Add the remaining meringue and fold gently until no streaks remain and the batter is fluffy. Scrape the bottom to ensure everything is mixed well.
  7. Pour Batter and Bake: Pour the batter into the prepared baking tray. Use an offset spatula to spread it evenly to the edges. Bake for 12-15 minutes until the edges are lightly golden and the cake has puffed up.
  8. Cool and Prepare for Rolling: Let the cake cool in the tray for 5 minutes. While still warm, run an offset spatula around the edges to loosen it from the tray. Place a sheet of parchment paper on top, flip the tray and parchment paper over, peel off the original parchment from the cake, then place another parchment on top and flip again so the nicer cake side is facing out.
  9. Pre-Roll Cake: Starting at one short end, roll the cake up with the parchment paper tightly and allow it to cool completely in this rolled shape.
  10. Make Eggnog Whipped Cream: In a large bowl, combine the cold whipping cream, eggnog, powdered sugar, nutmeg, and vanilla extract. Whisk until stiff peaks form.
  11. Assemble the Roll Cake: Unroll the cooled cake carefully. Spread dollops of the eggnog whipped cream over the cake, leaving about 1 inch of space at the end. Use an offset spatula to spread an even layer. Keep any leftover cream refrigerated for decoration.
  12. Roll with Filling: Roll the cake up firmly in the same direction as the pre-roll. Clean up any cream that squeezes out on the ends or seams. Wrap tightly in plastic wrap and chill in the fridge for at least 4 hours or preferably overnight to allow the cream to set.
  13. Slice the Cake: Once chilled, unwrap and use a serrated knife to cut the roll cake into about 8 even slices, depending on preferred thickness.
  14. Decorate Slices: Rewhip any leftover eggnog whipped cream if necessary. Transfer to a piping bag fitted with a closed star tip and pipe rosettes on each slice. Garnish each with a gingerbread man cookie if desired.

Notes

  • Use room temperature eggs to achieve better volume in the meringue and batter.
  • Be gentle when folding the meringue into the batter to retain fluffiness.
  • Do not overbake the cake sheet – it should be soft and pliable for rolling.
  • Chilling the rolled cake overnight enhances flavor and helps cream set properly.
  • If eggnog is unavailable, substitute with sweetened milk or cream with a pinch of nutmeg.
  • For a dairy-free version, use non-dairy milk and cream alternatives.
  • Keep the leftover whipped cream refrigerated and rewhip before decorating if needed.

Find it online: https://bitezly.com/gingerbread-roll-cake-with-eggnog-whipped-cream-recipe/