Time: 1 hour 30 min.
Complexity: easily
Servings: 8

This festive roll is just as delicious as the cake, but a little less pompous, and will bring a cozy atmosphere to your Christmas at home. It's made with a spicy and soft gingerbread sponge, layered with a delicious cream cheese frosting. To prevent the sponge from cracking when filling, be sure to let it cool while rolled before adding the filling. Dust the roll with powdered sugar and enjoy!

Ingredients:

Sponge cake

• 60g unsalted butter, melted, plus extra for greasing the pan
• 3/4 cup all-purpose flour, plus extra for dusting the pan
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 tsp finely ground black pepper
• 1/4 tsp ground allspice
• 0.5 tsp + a pinch of fine salt
• 6 large eggs, separate the whites from the yolks
• 3/4 cup + 1 tbsp granulated sugar
• 2 tablespoons unsulfured molasses
• 1 tsp vanilla extract
• Powdered sugar, for dusting

Filling

• 170 g of cream cheese, room temperature
• 3 tablespoons unsalted butter, room temperature
• 3/4 cup powdered sugar
• 2 tsp freshly squeezed lemon juice
• 0.5 tsp vanilla extract
• A pinch of fine salt
• 8 gummy candies, for decoration
• Special equipment: A baking sheet with sides measuring 26x38 cm, a large clean kitchen towel (not terry or microfiber).

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

premium flour, cream cheese, eggs, molasses, lemon juice, powdered sugar, allspice, ground ginger, cinnamon

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Preparation:

Step 1
• Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 26 x 38 cm baking sheet with parchment paper, making sure it fits snugly on the bottom. Grease and flour the parchment and the sides of the pan.
Step 2
• Sponge cake:
  
  In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, pepper, allspice and 1/2 teaspoon salt and set aside.
Step 3
• In a large bowl, beat the egg yolks with 3/4 cup granulated sugar with a mixer on medium-high speed until the mixture thickens and forms heavy ribbons when the beaters are lifted, about 5 minutes. Stir in the melted butter, molasses, and vanilla extract. Sift the spice mixture into the egg mixture and fold with a rubber spatula until just incorporated.
Step 4
• Rinse the beaters and, using a mixer on medium-high speed, beat the egg whites with the remaining pinch of salt in a large bowl until foamy. Add the remaining 1 tablespoon of granulated sugar and continue beating until soft peaks form.
Step 5
• Using a spatula, fold one-third of the beaten egg whites into the sponge batter until slightly airy. Then carefully fold in the remaining beaten egg whites. Transfer the batter to the prepared baking sheet and spread it into an even layer. Bake until the center of the sponge springs back when lightly pressed, 12-15 minutes.
Step 6
• Roll up the sponge cake:
  
  While the cake is still hot, run a knife around the sides to loosen it from the pan. Dust with powdered sugar. Line the cake with a large, clean kitchen towel (preferably not terrycloth or microfiber). Quickly invert the baking sheet onto the towel. Tap the bottom of the pan and slowly lift it up; the cake should rest directly on the towel. Carefully remove the parchment paper, being careful not to damage the cake. Trim any ragged edges, if desired. Then, while the cake is still hot, roll it up tightly along the long side (together with the towel). Let it cool completely in this position, about 30 minutes.
Step 7
• Filling:
  
  Using a mixer on medium-high speed, beat the cream cheese and butter until smooth. Add the sugar, lemon juice, vanilla extract, and salt and beat until thick and smooth. Set aside 2 tablespoons of the filling.
Step 8
• Fill the sponge cake with filling:
  
  Unroll the cooled sponge cake and spread the filling on top in an even layer. Then roll it up (this time without a towel) and place it seam-side down on a serving platter. Dip each gummy candy into some of the reserved filling and arrange them evenly in the center of the roll. Dust the roll with powdered sugar. Slice and serve.
  
  
  Chef's note
  
  When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.

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