Gingerbread Roll Cake (Print Version)
# Ingredients:
01 -
3/4 cup (105g) all-purpose flour.
02 -
1 tsp (5g) baking powder.
03 -
1/2 tsp (3g) baking soda.
04 -
1 tsp (2g) cinnamon.
05 -
1 tsp (2g) ginger.
06 -
1/4 tsp cloves.
07 -
1/4 tsp nutmeg.
08 -
1/4 tsp salt.
09 -
1/4 cup (80g) unsulphured molasses, room temperature.
10 -
3 large eggs (150g), room temperature.
11 -
3/4 cup (150g) granulated sugar.
12 -
1/4 cup (50g) dark brown sugar.
13 -
1 tsp (4g) vanilla extract.
14 -
3/4 cup (90g) powdered sugar, for rolling.
15 -
6 Tbsp (84g) unsalted butter, divided.
16 -
6 oz (168g) reduced fat cream cheese, room temperature.
17 -
1 tsp (4g) vanilla extract.
18 -
1/8 tsp salt.
19 -
1 1/4 cups (150g) powdered sugar, sifted.
# Instructions:
01 -
Heat oven to 375°F. Line 10x15 jelly roll pan with greased parchment.
02 -
Mix dry ingredients: flour, baking powder, baking soda, spices, salt.
03 -
Whisk wet ingredients: molasses, eggs, sugars, vanilla. Fold into dry mix.
04 -
Spread in pan. Bake 14-15 minutes until springy.
05 -
Turn hot cake onto powdered sugar dusted parchment. Peel off paper, dust with sugar, roll up. Cool.
06 -
Brown 2 Tbsp butter until deep brown. Cool.
07 -
Beat remaining butter, browned butter, cream cheese. Add vanilla, salt, sugar until creamy.
08 -
Unroll cake, spread filling, re-roll. Chill 30 minutes.
09 -
Dust with sugar before serving.
# Notes:
01 -
Traditional holiday dessert featuring spiced gingerbread cake rolled with brown butter cream cheese frosting. Can be made ahead and frozen for up to 2 months.