Gingerbread Cake Roll with Eggnog Whipped Cream 

Preparation of Gingerbread Cake: Start by baking a thin layer of gingerbread cake batter in a jelly roll pan until it's lightly golden and springs back when touched.

Rolling the Cake: Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar.

Eggnog Whipped Cream Filling: Prepare a delicious eggnog whipped cream by whipping heavy cream with eggnog, powdered sugar, and a hint of vanilla extract until stiff peaks form.

Unrolling and Filling the Cake: Gently unroll the cooled cake and spread the eggnog whipped cream evenly over the surface, leaving a small border around the edges.

Rolling the Cake Again: Carefully roll the cake back up, this time without the towel, starting from the same short end. Use the towel or plastic wrap to help shape the roll if needed.

Chilling and Serving: Wrap the cake roll in plastic wrap and chill it in the refrigerator for at least an hour before serving.

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