Gingerbread Cake Roll Recipe with Eggnog Whipped Cream

Ingredients

• nonstick cooking spray with flour
• 3 large eggs
• 0.5 cup white sugar
• 0.5 cup molasses
• 0.25 cup natural unsweetened applesauce
• 1 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 0.5 teaspoon ground allspice
• 0.5 teaspoon salt
• 0.25 cup powdered sugar, or as needed
• 1 (8 ounce) container mascarpone cheese
• 1 teaspoon vanilla extract, or to taste
• 1 cup powdered sugar, or more to taste
• 1 cup whipping cream
• 0.5 cup eggnog
• 0.13 teaspoon ground cinnamon, or to taste

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jelly roll pan with foil, and spray the foil and sides of the pan with non-stick cooking spray.
2. In a large bowl, add eggs and beat with an electric mixer on high speed for 5 minutes. Gradually add sugar, molasses, and applesauce and continue to beat.
3. In a separate bowl, stir together flour, cinnamon, baking powder, ginger, allspice, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Spread evenly into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 10 to 12 minutes.
5. Lay a clean kitchen towel on a flat work surface and sprinkle generously with 1/4 cup of powdered sugar. Remove the baked cake from the oven and immediately turn it out onto the prepared towel.
6. Starting at the narrow end, roll the towel and cake together. Let the rolled cake sit until completely cooled, about 2 hours. Note that the cake will be sticky, soft, and spongy to the touch.
7. In a medium mixing bowl, place the mascarpone cheese. Beat with a hand mixer or electric whisk, and gradually add vanilla extract, followed by 1 cup of powdered sugar. Slowly add the whipping cream and continue to beat until the icing becomes light and fluffy. Gently mix in the eggnog.
8. Unroll the cooled cake and gently remove the towel. Spread about 1/2 of the eggnog filling evenly over the surface of the cake, leaving about 1/2 inch uncovered at the edges. Start at the narrow end and re-roll the cake tightly. Remove any excess filling with a knife as you roll.
9. Cut the gingerbread cake roll into individual slices. Top with the remaining eggnog filling and dust lightly with cinnamon and powdered sugar. Alternatively, wrap the cake roll tightly in plastic wrap before slicing, and refrigerate for up to 24 hours before serving.

Nutrition

• Calories: 345 kcal
• Fat Content: 18 g
• Fiber Content: 1 g
• Sugar Content: 30 g
• Sodium Content: 184 mg
• Protein Content: 5 g
• Cholesterol Content: 103 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g