Gingerbread Cake Roll

This fluffy Gingerbread Cake Roll will bring Christmas cheer to your table this December! This delicious Christmas gingerbread sponge roll will really get everyone in the Christmas spirit!

Gingerbread Cake Roll

Ingredients for Gingerbread Cake Roll:

5 eggs
1 pinch salt
160 g sugar
100 g flour
30 g cornflour
2 tsp baking cocoa
2 tsp gingerbread spice
3 tsp sugar beet syrup
1 tbsp baking powder
500 g mascarpone
200 g cream
2 tbsp orange marmalade
50 ml rum or amaretto
1 pck. instant gelatine
1 packet vanilla sugar


Preheat the oven to 350°F top/bottom heat and line a baking tray with baking paper.

Separate the eggs and beat the whites with the salt until stiff.

At the end, add 110 g sugar and continue beating until the sugar has completely dissolved.

Stir in the egg yolks and sugar beet syrup

Mix flour, starch, baking cocoa, gingerbread spice and baking powder and fold in

Spread the mixture onto the baking paper and bake in the oven for 15 minutes

Spread out a kitchen towel and sprinkle with remaining sugar

Remove the sponge from the oven and immediately turn out onto the kitchen towel, carefully peel off the baking paper and weigh down with a baking tray

Leave to cool briefly

Brush the warm sponge with a little rum or amaretto and, using the kitchen towel, carefully roll up from the long side and leave to cool

In the meantime, whip the cream until stiff, stir in the mascarpone, the rest of the rum (or Amaretto), the vanilla sugar and the gelatine.

Unroll the sponge and spread with a little jam, then spread the cream evenly on top, leaving a small border (approx. 5 cm)

Roll up the sponge cake again and chill in the fridge for 2 hours with the seam facing downwards.

More Delicious Christmas Cake Recipes


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Gingerbread Cake Roll
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