Gingerbread Cake Roll

Even though gingerbread usually makes us think of winter, we think this cake roll makes a perfect fall dessert, too. Your cake is ready to roll once it springs back when lightly touched.

Gingerbread Cake Roll
Photo: Jason Donnelly
Prep Time:
30 mins
Chill Time:
4 hrs
Bake Time:
12 mins
Cool Time:
1 hr
Total Time:
5 hrs 42 mins
10 servings


  • 1 recipe Almond Pastry Cream

  • 4 eggs

  • ½ cup all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon ground ginger

  • ¾ teaspoon ground cinnamon

  • ½ teaspoon salt

  • ¼ teaspoon ground cloves

  • cup molasses

  • ½ cup granulated sugar

  • Powdered sugar

  • 1 recipe Maple Glaze

  • ¼ cup chopped almonds, toasted


  1. Prepare Almond Pastry Cream; chill as directed. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour, baking powder, ginger, cinnamon, salt, and cloves; set aside.

  2. Preheat oven to 375°F. In a medium mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon color. Beat in molasses just until combined.

  3. Thoroughly wash beaters. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.

  4. Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack. Meanwhile, prepare Maple Glaze.

  5. Unroll cake; remove towel. Spread cake with Almond Pastry Cream to within 1 inch of the edges. Roll up cake; trim ends. Drizzle with Maple Glaze and sprinkle with almonds. Cover and chill for up to 6 hours.

Almond Pastry Cream

In a heavy medium saucepan combine 1/2 cup sugar, 4 teaspoons cornstarch, and 1/4 teaspoon salt. Gradually stir in 2 cup half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Gradually stir half of the mixture into 4 lightly beaten egg yolks. Return yolk mixture to the pan. Bring to a boil; reduce heat. Cook and stir 2 minutes. Remove from heat. Strain into a bowl. Stir in 1/2 teaspoon almond extract. Place bowl with the pastry cream in a larger bowl of ice water; let stand 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill for 4 hours or until cold; do not stir.

Maple Glaze

In a small bowl combine 1 1/4 cups powdered sugar and 2 tablespoons pure maple syrup. Stir in 1 to 2 teaspoons milk to make a glaze of drizzling consistency.

Nutrition Facts (per serving)

340 Calories
11g Fat
56g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 340
% Daily Value *
Total Fat 11g 14%
Saturated Fat 5g 25%
Cholesterol 166mg 55%
Sodium 280mg 12%
Total Carbohydrate 56g 20%
Total Sugars 47g
Protein 6g
Vitamin C 0.4mg 2%
Calcium 135mg 10%
Iron 1.6mg 9%
Potassium 294mg 6%
Folate, total 33.6mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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