Gingerbread Orange Cake Roll Recipe - Christmas Cake Roll (2024)

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

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 ½ 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

• Prepare the gingerbread sponge cake. Preheat the oven to 350F (180C). Butter a 12 X16 inch (30×40 cm) baking tray and line it with parchment paper.

• 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.

• Add molasses and mix to combine.

• Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt over the bowl. Gently fold the flour mixture in.

• Pour batter into the prepared pan and spread evenly.

• Bake for 13-15 minutes. Let the cake cool in the pan for 5-10 minutes.

• Dust with powdered sugar. Flip the cake onto a parchment paper or kitchen towel. Remove the parchment paper and dust with powdered sugar.

• While still warm, roll the cake up and let it cool completely.

• Prepare Mascarpone orange filling.

• In a bowl mix Mascarpone cheese with powdered sugar and orange zest. In another bowl mix cream until stiff peaks form.

• Gently fold the cream into the Mascarpone mixture.

• Unroll the cake and spread the filling evenly over the cake.

• Sprinkle the chopped candied orange peel.

• Roll the cake back up. Refrigerate for at least 2 hours before serving.

• 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!