Ginger Bread Roll with Eggnog Cream

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Gingerbread Cake Roll with Eggnog Cream Filling
Yield: 8-10 servings
Soft gingerbread cake is filled with an eggnog cream cheese is such a holiday treat! I can guarantee that even non-gingerbread and non-eggnog lovers will love this cake roll.
For the cake:
• 3 eggs
• 1/2 cup granulated sugar
• 1/2 cup no sugar added applesauce
• 1/4 cup molasses
• 1 cup flour
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
For the filling:
• 1 8 oz. package cream cheese at room temp.
• 1 cups powdered sugar
• 1/2 teaspoon nutmeg
• 5 tablespoons eggnog
Line a 10×15 inch jelly roll pan with foil or parchment spray with cooking spray
Pre-heat oven to 350°F
Beat eggs at high-speed for 5 minutes. Gradually beat in sugar, applesauce, and molasses.
Stir together flour, baking powder, cinnamon, allspice, ginger, and salt. Add to other mixture. Spread into pan.
Bake at 350°F for 10 to 12 minutes. A toothpick should come out completely clean. Dust the cake with powder sugar and place another cookie sheet of the same size or a cooling rack on the towel and flip over. Cool completely. Note: the cake is sticky, soft, and spongy. The cake will take at least 2 hours to cool. You can make the cake a day ahead. Just wrap the cooled cake with plastic wrap overnight.
Make the filling:
In the bowl of a mixer add the cream cheese, butter and eggnog whip together until creamy and fluffy. Add the fresh nutmeg and powder sugar make sure you pulse the sugar in then mix until fluffy.
Once cake is cool, carefully unroll it. It might leave a little mess on the towel, but that’s okay, as long as you can peel it off. Spread cream cheese to the edges. Starting at the narrow end, re-roll the cake. Re-wrap the cake in waxed paper or parchment then in plastic wrap and refrigerate for up to 24 hours. When ready, place cake on serving plate and top with some whipped cream and dust with nutmeg.

Hope you enjoy the Christmas season,


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