Moist gingerbread roll cake filled with spiced creamy filling. A delicious twist on the traditional Christmas gingerbread cake
I remember watching mom rolling up, using a damp tea towel, the pan-sheet cake she just took out of the oven. We were too small and could not understand where she had hidden the filling since we only saw her rolling the cake in the towel. It was magic. Just like Santa Claus sneaking in the house through the key-hole. Yes, that’s how Santa comes in Romania since most people live in apartment complex and there’s no chimney.
My mom was a master at roll cakes. She’d wait patiently for it to get cold and most probably for us to get out of the tiny kitchen and fill it with the sweetened heavy cream. She’d surprise everyone with a slice of the most delicious cake roll, once Christmas dinner was over. Sometimes she would make it again on New Year’s Eve.
Molasses was one of the ingredients I got to taste once I came to US. My mom used to make the cake with honey.
This time I made the cake using a quarter of a cup molasses and another quarter of honey. I wanted to keep the dark gingerbread color but without a strong molasses taste so I replaced half of it with honey. If you prefer, you can use only molasses or if you’re looking for a light-colored cake you can use just honey.
I loved the addition of the spices, just for a little winter kick, complementing deliciously with the light airy heavy cream. The cake is best served the next day (or after a couple of hours), allowing the flavors from the gingerbread roll to infuse the cream and also the moisture of the cream is sucked into the moist sponge-like cake making it irresistible with every bite.
Sending love your way,