Whether you call it a swiss roll, cake roll, or yule log, this Gingerbread Swiss Cake Roll needs to be a must-make dessert this Christmas. Perfectly spiced and filled with ginger cream cheese frosting, there's so much to love about this festive holiday dessert!
Line the bottom of a greased 13x18X1 baking pan (half-sheet pan) with parchment paper.
In a bowl, whisk together the flour, cinnamon, cloves, ginger, baking soda, and salt.
In a large bowl, beat the egg yolks on high until thickened: about 3 minutes. Then beat in the molasses and melted butter.
In a separate bowl (with clean beaters), beat the egg whites on medium until soft peaks form. Gradually add the sugar, 1 tablespoon at a time. Beat on high after each addition until the sugar is dissolved. Continue to beat to form glossy peaks. Fold these whipped egg whites into the egg mixture. Then, also fold in the flour mixture.
Pour the batter into the prepared baking pan. Smooth and level with a spatula.
Bake for 9-12 minutes.
Allow the cake to cool for about 5-8 minutes. Then turn it out onto a tea towel sprinkled lightly with confectioners' sugar. Remove the parchment paper. Sprinkle the cake lightly with confectioners' sugar. Gently roll the cake inside the towel starting with the short side. Allow the rolled cake to cool completely.
In the meantime, prepare the filling by beating together the cream cheese, butter, vanilla extract, crystalized ginger, kosher salt, and confectioners' sugar. Beat until smooth and creamy.
Once the cake is cooled, unroll it, and spread it with an even layer of cream cheese filling. Then, roll the cake up (this time without the tea towel). Place the roll onto a platter, cover it with plastic wrap, and refrigerate until ready to serve.
Before serving, sprinkle the roll with confectioners' sugar and garnish with gingerbread cookies or any decoration of your choice.
To serve, use a sharp knife to cut the roll into even slices. Any leftovers should be refrigerated.
Notes
You can find my gingerbread cookie and royal icing recipes HERE.