Description
A festive dessert combining classic gingerbread flavors with a creamy filling, rolled into a beautiful log shape.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup brown sugar
- 1/4 cup molasses
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Chopped nuts for garnish
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. In a separate bowl, combine brown sugar, molasses, eggs, vegetable oil, and vanilla extract.
- Add the dry ingredients to the wet mixture, stirring gently until combined. Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes or until a toothpick comes out clean.
- Dust a clean towel with powdered sugar. Once the cake is baked, invert it onto the towel and peel off the parchment paper. Roll the cake from the short end using the towel to shape it. Allow it to cool completely.
- Whip the heavy cream and powdered sugar until soft peaks form. Unroll the cooled cake, spread whipped cream on top, and reroll it. Place the log seam-side down and garnish with chopped nuts and powdered sugar.
Notes
Store leftover cake in an airtight container in the refrigerator for 3-4 days. The unfilled cake log can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg