Ginger And Cream Cake Roll Recipe

Name: Ginger And Cream Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 dash ground nutmeg; 1 teaspoon ground allspice; 1 egg; 1/2 cup warm water; 1/3 cup white sugar; 1/3 cup molasses; 1/3 cup melted butter; 1/4 cup confectioners' sugar; 1 cup sweetened whipped cream

Servings: persons

1 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 dash ground nutmeg
1 teaspoon ground allspice
1 egg
1/2 cup warm water
1/3 cup white sugar
1/3 cup molasses
1/3 cup melted butter
1/4 cup confectioners' sugar
1 cup sweetened whipped cream

1
Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper and lightly grease. Sift together flour, baking soda, ginger, cinnamon, nutmeg, and allspice.
2
Beat together egg and water in a large bowl, then whisk in white sugar, and molasses. Fold in the sifted dry ingredients until smooth, then pour batter into prepared pan.
3
Bake in preheated oven until the cake springs back to the touch, about 15 minutes. When done, remove from oven, and allow to cool for 15 minutes. Then cover pan with a moistened towel, and refrigerate until cold, about 2 hours.
4
To assemble, remove cake from the jelly roll pan, and invert onto a fresh sheet of parchment paper; remove and discard the old parchment paper. Sprinkle evenly with confectioners' sugar, then spread evenly with whipped cream. Roll up from narrow end to narrow end, forming a firm spiral log. Wrap in the parchment paper and chill until ready to serve.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 1/4 teaspoons baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and more.

Yes, Ginger And Cream Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger And Cream Cake Roll

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