Gingerbread Cake Roll with Eggnog Cream Cheese Filling

Let’s get this out of the way: Yes, I did recently share a “gingerbread filled with something” dessert, and yes this is another one. But aside from sharing the flavor of gingerbread and being freaking delicious, they don’t have much else in common.

I’m calling this one a cake roll instead of a yule log, because this doesn’t really look like a log. Although, I guess if you squint from a distance it kinda looks like a log covered in fresh snow… oh well. It’s already called a cake roll, can’t take it back now.

This moist cake roll has the signature gingerbread flavor with the addition of a rich and tangy eggnog cream cheese filling!

INGREDIENTS
Gingerbread cake:

• 4 eggs, separated and room temperature
• 1/3 cup light brown sugar, packed
• 1/4 cup molasses
• 1 cup cake flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/8 teaspoon salt
• 1/3 cup granulated sugar

Eggnog filling:

• 8 ounces Philadelphia Original Brick Cream Cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1/4 cup eggnog
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon nutmeg
• 3/4 cups powdered sugar

INSTRUCTIONS
Gingerbread cake:

1. Preheat oven to 350°F and line a 10×15 baking sheet with parchment paper. Set aside.
2. In the large bowl of a stand mixer using the whisk attachment, beat egg yolks for 1 minute. Add brown sugar and molasses and mix on medium speed until completely combined. Set aside.
3. In a separate medium bowl, whisk together cake flour, baking powder, ginger, cinnamon, cloves and salt.

For full intructions please clik the link : stressbaking.com

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