Best 4 Ginger And Cream Cake Roll Recipes
Indulge in a culinary journey with our tantalizing Ginger and Cream Cake Roll, a delightful pastry that harmoniously blends the warmth of ginger with the richness of cream. This exquisite dessert is perfect for any occasion, whether you're celebrating a special event or simply craving a sweet treat. Our meticulously curated collection of recipes offers a variety of options to suit your preferences, from the classic Ginger and Cream Cake Roll to unique variations that incorporate different flavors and textures. Get ready to embark on a baking adventure and create a masterpiece that will leave your taste buds in awe.
Check out the recipes below so you can choose the best recipe for yourself!
GINGERBREAD CAKE ROLL
Deliciously moist and fluffy gingerbread cake roll that is loaded with warm, cozy flavours, and filled with homemade spiced whipped cream!
Provided by Marsha
Categories Cakes
Time 38m
Number Of Ingredients 16
Steps:
- Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
- Using a handheld or stand mixer fitted with the whisk attachment, whisk the egg whites until stiff peaks form. Set aside.
- In a separate bowl, beat the egg yolks and sugar until light and thick. Beat in the vanilla, yogurt and molasses. Add the flour, baking powder, spices, and salt, and mix until combined. Gently fold in the whipped egg whites.
- Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 8 - 10 minutes or until the cake springs back when lightly touched.
- Immediately invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
- Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar, vanilla, and spices, and whip to stiff peaks.
- Unroll the cake, peel off the paper, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.
Nutrition Facts : Calories 198 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 slice, Sodium 127 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GRANDMA'S SPICED GINGERBREAD ROLL
Grandma's recipe. We made this around the holiday!
Provided by Kim
Categories Desserts Cakes Cake Roll Recipes
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray, set a piece of waxed paper on top, and spray wax paper.
- Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
- Beat egg yolks at high speed in a second bowl until thick and creamy, about 5 minutes. Stir in molasses and melted butter. Fold in egg whites.
- Combine flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt in a bowl. Sift onto the batter and carefully fold in. Spread batter onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center of the sheet comes out clean, 8 to 10 minutes.
- Dust a kitchen towel with powdered sugar. Invert cake onto the towel. Pull off waxed paper and carefully roll up cake up using the towel. Allow to cool seam side down, about 30 minutes.
- Meanwhile, make the spiced cream. Combine heavy cream, powdered sugar, cinnamon, vanilla extract, and cloves in a bowl. Beat with an electric mixer until cream has the consistency of frosting.
- Carefully unroll the cake and spread 1/2 of the spiced cream on top. Roll cake roll back up, without the towel, and spread remaining cream around the top and sides of the cake roll.
Nutrition Facts : Calories 372 calories, Carbohydrate 44.3 g, Cholesterol 134.7 mg, Fat 20 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 11.8 g, Sodium 262.1 mg, Sugar 26.5 g
GINGER BISCUIT ROLL
I love this recipe as it can be made with any biscuit (cookie) you like. The stronger flavoured ones are best but will work with any. I love the ginger taste in this. We have a biscuit (cookie) that is quite hard and spicy called Ginger Nut, that is what I used here but you can use a chocolate flavoured one too which is called a...
Provided by Jaded spoon
Categories Other Snacks
Number Of Ingredients 5
Steps:
- 1. With no cooking involved the kids can do this all by them selves. Spread a decent dollup of cream between the biscuits and sandwich together to form a log
- 2. Work fast, when you have a log long enough for your needs wrap in plastic wrap tightly and refidgerate for a few hours... over night is better.
- 3. Once the cream is absorbed and the log should be firm. Spread more cream around the log and decorate just before serving with fruit, chocolate, glace ginger... what ever you like.
- 4. Slice on the diagnal and it gives a nice visual slant in the slice... Very rich but oh so moreish!!!
PEACHY GINGERBREAD CAKE ROLL
My father loved gingerbread so I combined two or three recipes to create this one for him. This fruity, spiced cake roll gets kudos every time I serve it. -Dawn DePew, Blacklick, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat eggs for 3 minutes. Gradually add sugars, beating until mixture is thickened. Beat in the water, butter, molasses and vanilla. Combine the flour, pie spice, cinnamon, baking powder, baking soda and salt; fold into egg mixture. Spread batter into prepared pan. , Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat the cream cheese, preserves, ginger, cinnamon and nutmeg until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with confectioners' sugar and garnish with sliced peaches if desired.,
Nutrition Facts : Calories 425 calories, Fat 20g fat (12g saturated fat), Cholesterol 127mg cholesterol, Sodium 301mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.
Tips:
- Use fresh ginger for the best flavor. Peel and grate the ginger finely, and be sure to remove any tough fibers.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cake, making it light and tender.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
- Sift the flour and baking powder together before adding them to the batter. This will help to ensure that the cake is light and fluffy.
- Spread the batter evenly into the prepared baking sheet. Do not overfill the baking sheet, or the cake will be too thick and will not cook evenly.
- Bake the cake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake the cake, or it will be dry.
- While the cake is baking, make the cream filling. Beat the cream cheese and butter together until light and fluffy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
- Once the cake is cooled, spread the cream filling evenly over the top. Roll the cake up tightly, starting from one long side. Wrap the cake roll in plastic wrap and refrigerate for at least 30 minutes before serving.
Conclusion:
This ginger and cream cake roll is a delicious and festive dessert that is perfect for any occasion. The combination of ginger and cream cheese is a classic flavor combination that is sure to please everyone. The cake roll is also very easy to make, and it can be prepared ahead of time, making it a great option for busy families.
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