Every Christmas, I come across so many beautiful desserts that I want to make. There’s just not enough time, especially this year with one less week between Thanksgiving and Christmas. However, when I saw this Gingerbread Roll Cake by Roxana’s Home Baking, I was determined to make it. I think I read the recipe every day for two weeks until I got to make it. I know, I’m crazy.
I was nervous while making this cake because it involved beating egg whites and folding the egg yolks and dry ingredients into it. I didn’t want to ruin the egg whites. And of course I used a bowl that was too small.
The above photo is of the cake after I first rolled it to cool. I was extremely excited at this point because there were no cracks. It was time to fill the cake with cream, re-roll it, and top with more cream.
Do you want to give this cake roll a try? Click here for the recipe!