Gingerbread Swiss Cake Roll

A classic and festive Swiss cake roll, with cinnamon and nutmeg spiced cream cheese filling, and a dusting of powdered sugar

Make This Recipe

For the cake:

4 large Eggland's Best eggs, room temperature

3/4 cup sugar

1 tsp vanilla

1/4 cup Greek yogurt

1/4 cup molasses

1 and 1/4 cup cake flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 tsp lemon juice

For the filling:

8 oz cream cheese

1/2 cup (1 stick) unsalted butter, softened

1/2 tsp vanilla

1 1/4 cup powdered sugar

1/2 tsp ground ginger

1/4 tsp ground cinnamon

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For the cake:

Preheat oven to 350, and then cover jelly roll pan with parchment paper
In a large bowl, sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, and then set aside
In a stand mixer, beat sugar, eggs, brown sugar, molasses, vanilla extract, and lemon juice until smooth
Mix the sifted ingredients with the egg ingredients until fully combined, and then spread the batter evenly into the jellyroll pan with a spatula - it will thicken in oven
Bake for 12 - 14 until toothpick comes out clean - cool for five minutes in pan
Prepare a sheet of parchment paper larger than the size of the jelly roll pan and then sift powdered sugar over it
Gently turn the cake over in half in the middle and then roll the cake up to cool in the fridge for an hour

For the filling:

In a stand mixer, mix together the powdered sugar, cream cheese, butter, vanilla, and spices until smooth
Unroll the cake, peel off the parchment paper, and spread the filling evenly over the cake.
Re-roll the cake and then cover and put in the fridge for another hour - dust with powdered sugar, and enjoy!