This Gingerbread Cake Roll is filled with a sweet and tangy Tangerine Curd and Vanilla Whipped Cream! Perfect for any holiday occasion.
No time for making Gingerbread? Bake this festive Gingerbread Cake Roll instead!
This year I didn’t get around to making gingerbread. Just like stollen, gingerbread needs to be baked about 4 weeks before Christmas in order to be just perfect for Christmas Eve. Says the golden book of German Baking.
As you might have heard, Germany has an abundance of laws regulating all aspects of life, including Christmas.
Well, as I clearly cannot break the gingerbread rule I had to find a loophole.
I wanted to bake something gingerbread-like that requires no resting at all. Like a Gingerbread Cake Roll with Tangerine Curd and Vanilla Cream.
All things Christmas in one showstopping festive Cake Roll.
Why this Gingerbread Cake Roll with Tangerine Curd & Vanilla Whipped Cream is a must-bake this Christmas:
I really hope you make this Gingerbread Cake Roll! It has lots of Christmas flavours. Plus it’s elegant and therefore perfect for any holiday occasion.
I love how the tangerine curd cuts through the sweetness of the Gingerbread Sponge and the Vanilla Whipped Cream!
The tangerine curd is cooked in a pot over medium heat. No Baine Marie, no fuss! Just make sure you don’t let it come to a full boil as it will curdle!
A light and not overly sweet vanilla whipped cream really brings all the flavours of this festive Cake Roll together! To get the perfect texture, I like to add some Dr. Oetker Whipped Cream Stabilizer to my cream.
How to bake the perfect Cake Roll and roll it without breaking:
The pictures might be less than perfect but the one thing you can notice is how moist the sponge is.
To achieve this, I bake my sponge at 370 °F for about 10-11 minutes. A toothpick should come out clean. Err on the side of more done to less done, otherwise, it won’t roll up nicely.
Never leave it in the oven for more than 12 minutes! Make sure to read through the whole instruction once, so you know what to do once the sponge comes out of the oven!
Take a large sheet of baking parchment and sprinkle liberally with caster sugar. Carefully flip the warm sponge onto the parchment and peel the baking paper away from the sponge.
Score a line along the bottom of the sponge, approximately 2.5cm away from the edge. Don’t cut all the way through.
Using the line scored, roll the sponge up tightly and leave to cool completely.
When the sponge is cool, unroll it gently.
★ Did you make and love this recipe for Gingerbread Cake Roll? Give it your review below! ? And make sure to share your creations by tagging me on Instagram!
Gingerbread Cake Roll with Vanilla Whipped Cream & Tangerine Curd
For the Tangerine Curd
- 1 egg
- 2 egg yolks
- 2 tsp tangerine zest
- 5 tbsp sugar
- 65 ml tangerine juice
- 1 tbsp lemon juice
- 4 tbsp butter
- 1 pinch salt
For the Gingerbread Cake Roll
- 4 eggs
- 80 ml honey
- 55 brown sugar
- 2 tbsp freshly grated ginger
- 70 g flour
- 1 tsp baking powder
- 3/4 tsp powdered ginger
- 3/4 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp anis ground
- 1/4 tsp ground coriander
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 3/4 tsp cinnamon
- 1/2 tsp pepper
- 1/4 tsp salt
- 100 + 2 Tbsp sugar
For the vanilla whipped cream
- 300 ml whipping cream
- 2 tsp vanilla extract
- 1 Package cream stabilizer Dr Oetker or similar brand
- Zest the tangerine and rub the zest into the sugar until fragrant. Mix all the ingredients in a pot and heat over medium heat. Stir constantly until the curd thickens. Strain through a fine sieve and cool in the fridge, covered with cling film.
- Preheat the oven to 190 Celsius and line a baking sheet with parchment paper.
- Separate the eggs and beat the yolks for 2 minutes until fluffy. Add fresh ginger and honey and mix to combine. In a separate bowl, mix flour, baking powder and all the spices.
- Beat the egg whites until soft peaks form, then add the sugar bit by bit. Beat until stiff. Fold yolks into whites. Sift the flour mix over the egg mix and fold gently until combined.
Spread dough onto your baking sheet and bake for 10 to 12 minutes. Take a large sheet of baking parchment and sprinkle liberally with caster s.the Carefully flip the warm sponge onto the parchment and peel the baking paper away from the sponge.
- Score a line along the bottom of the sponge, approximately 2.5cm away from the edge. Don’t cut all the way through.
- Using the line scored, roll the sponge up tightly and leave to cool completely.
- When the sponge is cool, unroll it gently.
Mix stabilizer and vanilla extract into the cream and whisk until stiff. Fold 2 tbsp of curd into the cream.
- Unroll the sponge and spread the remaining curd evenly over the sponge followed by the cream mixture, leaving a 2cm border around the outside. Roll the sponge up as before with the filling but without the parchment paper, of course. Wrap the roll tightly in fresh cling film and transfer to the fridge for a few hours before serving.