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Gingerbread Swiss Cake Roll

Gingerbread Swiss cake roll pairs a soft, warmly spiced cake with a fluffy cream cheese filling. Roll the cake while it is warm, then chill it seam-side down for neat slices.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling and chilling 2 hours
Total Time 2 hours 32 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray for greasing
  • 3 eggs large, at room temperature
  • 0.75 cup granulated sugar
  • 0.33 cup molasses unsulphured
  • 0.25 cup neutral oil such as canola
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp kosher salt
For the filling
  • 1 package (8 oz) cream cheese softened
  • 4 tbsp unsalted butter softened
  • 1.5 cup confectioners' sugar
  • 1 tsp vanilla extract

Equipment

  • 1 10x15-inch jelly-roll pan
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 350°F and line a 10x15-inch jelly-roll pan with parchment paper.
  2. Lightly coat the parchment with nonstick cooking spray.
  3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 4 to 5 minutes, until thick and pale.
  4. Beat in the molasses and oil on low speed just until combined.
  5. Whisk the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt in a separate bowl.
  6. Fold the dry ingredients into the egg mixture until no dry streaks remain.
  7. Spread the batter evenly in the prepared pan and bake for 10 to 12 minutes, until the center springs back when lightly touched.
  8. Loosen the cake edges and cover it with a fresh sheet of parchment.
  9. Carefully invert the cake onto a wire rack and peel off the parchment from the pan.
  10. Roll the warm cake up from a short end with the fresh parchment inside, then cool seam-side down for about 1 hour.
Make the filling and assemble
  1. Beat the cream cheese and butter in a large bowl until smooth.
  2. Beat in the confectioners' sugar and vanilla until fluffy.
  3. Gently unroll the cooled cake.
  4. Spread the filling evenly over the cake, leaving a 1/2-inch border.
  5. Roll the cake back up without the parchment and place it seam-side down on a serving platter.
  6. Refrigerate for at least 1 hour before slicing.
  7. Keep leftovers covered in the refrigerator.

Notes

For clean slices, chill the cake for at least 1 hour before cutting. Keep leftovers covered in the refrigerator for up to 3 days; the cake can be frozen. A dairy-free cream cheese and butter alternative can be used for the filling.