Gingerbread Roll

Votes: 2

Time: 2 hours.
Complexity: average
Servings: 8-10

This aromatic gingerbread roll is a true Christmas treat, warming and uplifting with its sweet and spicy aroma. Molasses, cinnamon, ginger, nutmeg, cloves, and allspice are mixed into the sponge dough to create a rich, gingerbread-like flavor. The sponge is then topped with a thick layer of airy cream cheese frosting, studded with chocolate chips and candied citrus. Sprinkle the finished roll with a spice mixture and powdered sugar, and enjoy the magnificent combination of flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sponge cake

Cooking spray
1 cup premium flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
0.5 tsp ground allspice
0.5 tsp baking powder
1/4 teaspoon of baking soda
1/4 teaspoon freshly grated nutmeg
1/4 tsp ground cloves
1/4 teaspoon salt
4 large eggs, room temperature, whites separated from yolks
2 tablespoons unsalted butter, melted and cooled
3/4 cup molasses
1/4 cup granulated sugar
Powdered sugar, for dusting

Filling and topping

1 cup chilled heavy cream
3/4 cup + 2 tablespoons powdered sugar
220 g mascarpone cheese, room temperature
1 tsp vanilla extract
1/3 cup mini chocolate chips
1/3 cup finely chopped candied citrus (lemon and/or orange)
0.5 tsp ground cinnamon
0.5 tsp ground ginger
1/4 tsp ground allspice
A pinch of freshly grated nutmeg
A pinch of ground cloves

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Bake the sponge cake:

Preheat oven to 375°F (190°C). Spray a rimmed baking sheet or 11 x 17-inch (27.5 x 42 cm) loaf pan with cooking spray; line the bottom with parchment paper. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, baking powder, baking soda, nutmeg, cloves, and salt.
In a large bowl, whisk together the egg yolks, melted butter, and molasses. Using a mixer on medium speed, beat the egg whites and sugar until stiff peaks form, about 5 minutes. Fold the flour mixture into the yolk mixture until smooth. Using a rubber spatula, fold one-third of the beaten egg whites into the batter, then fold in the remaining egg whites in two additions. Pour the batter into the prepared pan; bake until a toothpick inserted into the center comes out with a few crumbs, about 10-12 minutes.

Generously sift powdered sugar over the hot sponge cake and loosen the edges with a knife. Place a clean kitchen towel (not terrycloth) on top of the cake. Place another baking sheet on the towel and invert the cake, along with the baking sheets, to place it on the towel. Remove the top baking sheet and parchment. Roll the cake along the short edge, using the towel as a log. Transfer the cake, seam-side down, to a wire rack and let cool completely.
Meanwhile, prepare the filling:

Using a mixer on high speed, beat the heavy cream with 3/4 cup of powdered sugar until soft peaks form. Fold in the mascarpone and vanilla extract. Be careful not to overbeat. Fold in the chocolate chips and candied fruit with a silicone spatula.
Prepare the topping:

In a bowl, combine the remaining 2 tablespoons of powdered sugar, cinnamon, ginger, allspice, nutmeg, and cloves. Carefully unroll the cake. Spread the filling over the cake, leaving about 0.5 cm from the edges; roll it up again (without the towel). Trim the ends with a serrated knife. Transfer the roll to a platter; sprinkle with the spice mixture.