close up of Gingerbread Cake Roll with Vanilla Whipped Cream and Tangerine Curd

Gingerbread Cake Roll with Vanilla Whipped Cream & Tangerine Curd

Course Dessert
Cuisine American, British
Keyword cake roll, Christmas baking, dessert, gingerbread, holidays, tangerine curd, vanilla whipped cream
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings 8 slices
Calories 345 kcal
Author Kiki Johnson


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


  1. 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.
  2. Preheat the oven to 190 Celsius and line a baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.

  6. Score a line along the bottom of the sponge, approximately 2.5cm away from the edge. Don’t cut all the way through.
  7. Using the line scored, roll the sponge up tightly and leave to cool completely.
  8. When the sponge is cool, unroll it gently.
  9. Mix stabilizer and vanilla extract into the cream and whisk until stiff. Fold 2 tbsp of curd into the cream.

  10. 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.