Gingerbread Orange Cake Roll

Gingerbread Orange Cake Roll

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Christmas is fast approaching and I am glad to share with you this delicious Gingerbread Orange Cake Roll that is simply bursting with Christmas flavor. This cake roll consists of a  moist and spiced gingerbread sponge cake that is filled with a creamy and orangey filling of Mascarpone and whipped cream, enriched with bits of candied orange peel for an amazing play of flavors and textures. Beautifully decorated in Christmas spirit with fresh rosemary, cinnamon sticks and kumquat slices will surely impress and delight your family and guests.

 

The recipe is quite easy and quick to prepare as it comes together in a matter of minutes. Gingerbread spices and orange are such a great combination making this Gingerbread Orange Cake Roll an amazing choice for a festive and unique dessert for winter holidays. Hope you will try this out and enjoy!


Related Posts:
Cranberry White Chocolate Meringue Roll
Caramel Pecan Pumpkin Roll
Chocolate Coconut Bûche de Noël
Chocolate Mocha Hurricane Swiss Roll

 

 

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Ingredients
  • Makes about 10 servings
  • Gingerbread Cake
  • 3 large eggs
  • 1/3 cup (70g) sugar
  • 1/3 cup (70g) brown sugar
  • 1/3 cup (110g) molasses
  • 1 tsp (5g) vanilla extract
  • 1 tsp (5ml) orange juice
  • orange zest from an orange
  • 3/4 cup (100g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (3g) ground cinnamon
  • 1 1/2 tsp (3g) ground ginger
  • 1/4 tsp (1g) ground nutmeg
  • 1/4 tsp (1g) ground cloves
  • Mascarpone Filling
  • 8 oz (230g) Mascarpone cheese, room temperature
  • 1 cup (240g) whipping cream, chilled
  • 1/3 cup (40g) powdered sugar
  • Orange zest from an orange
  • 1 oz (30g) candied orange peel
  • For decoration
  • powdered sugar
  • whipped cream
  • fresh rosemary
  • kumquat slices
Directions
  1. Prepare the gingerbread sponge cake. Preheat the oven to 350F (180C). Butter a 12 X16 inch (30x40 cm) baking tray and line it with parchment paper.
  2. In a large bowl add eggs and both sugars and mix for 5-7 minutes until light yellow colored, thick and foamy. Add vanilla extract, orange juice and orange zest and mix to incorporate.
  3. Add molasses and mix to combine.
  4. Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt over the bowl. Gently fold the flour mixture in.
  5. Pour batter into the prepared pan and spread evenly.
  6. Bake for 13-15 minutes. Let the cake cool in the pan for 5-10 minutes.
  7. Dust with powdered sugar. Flip the cake onto a parchment paper or kitchen towel. Remove the parchment paper and dust with powdered sugar.
  8. While still warm, roll the cake up and let it cool completely.
  9. Prepare Mascarpone orange filling.
  10. In a bowl mix Mascarpone cheese with powdered sugar and orange zest. In another bowl mix cream until stiff peaks form.
  11. Gently fold the cream into the Mascarpone mixture.
  12. Unroll the cake and spread the filling evenly over the cake.
  13. Sprinkle the chopped candied orange peel.
  14. Roll the cake back up. Refrigerate for at least 2 hours before serving.
  15. Dust with more powdered sugar. To decorate if desired, pipe the top with whipped cream and decorate with fresh rosemary, kumquat slices and cinnamon sticks. Enjoy!
Gingerbread Orange Cake Roll-1
Nutrition facts 1 Serving out of 10 - Calories:274, Fat:12.1g, Saturated Fat:7.1g, Carbohydrates:36.3g, Sugar:24.2g, Fiber:0.6g, Protein:6.1g, Cholesterol:94mg, Sodium 254mg 11%, Vitamin D 5mcg 26%, Calcium 125mg 10%, Iron 2mg 8%, Potassium 300mg 6%, daily percent values are based on a 2000 calorie diet.
On December 08, 2021 at 07:34 pm, Ellen Manalo said...
Hi Ella! I'm so excited to make this but I don't have a 12X16inch pan because I have a smaller oven & can only fit a 9x13inch pan, can I use that instead? Thanks in advance for replying and regards from your fan in the Philippines!
On December 17, 2021 at 11:48 pm, Ellen Manalo said...
Hi Ella! My oven is small and can only fit a 9x13 inch pan, do you think I can use that size instead of a 12x16 inch pan? If not, what can you suggest I do with the rest of the batter?
Re:

you can try.. but will be thicker.. and make sure to adjust the baking time.. might need more time.. or bake some of the batter in a small pan just as a snack

On December 28, 2021 at 11:15 am, Vanesa said...
Hola, si lo hago esta tarde, podria comerlo mañana para comer al mediodía o se pone blando?

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