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Christmas is fast approaching and I am happy to share with you a roll of delicious ginger orange cake that is just bursting with Christmas flavor. This cake cake consists of a moist and spicy gingerbread cake filled with a creamy and orange filling of mascarpone and whipped cream, enriched with pieces of candied orange peel for a game of amazing flavors and textures. Beautifully decorated in the Christmas spirit with fresh rosemary, cinnamon sticks and kumquat slices will surely impress and delight your family and guests.
The recipe is quite easy and quick to prepare as it comes together in a matter of minutes. Ginger and orange spices are such a great combination that makes this roll of orange cake an amazing choice for a festive and unique dessert for the winter holidays. Hope you try it and enjoy!
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- Makes about 10 servings
- 3 Big balls
- 1/3 cup (70 g) sugar
- 1/3 cup (70 g) brown sugar
- 1/3 cup (110 g) Molasses
- 1 tsp (5 g) Vanilla extract
- 1 tsp (5 ml) orange juice
- Orange zest from orange
- 3/4 cup (100 g) flour for any purpose
- 1 tsp (4 g) Baking powder
- 1/2 tsp (3 g) Baking soda
- 1/2 tsp (3 g) salt
- 1 tsp (3 g) ground cinnamon
- 1 1/2 tsp (3 g) Ginger
- 1/4 tsp (1 g) Ground nutmeg
- 1/4 tsp (1 g) Ground cloves
- Mascarpone filling
- 8 ounces (230 g) Mascarpone cheese, room temperature
- 1 cup (240 g) Whipping cream, cooled
- 1/3 cup (40 g) powdered sugar
- Orange zest from orange
- 1 gr (30 g) Candied orange peel
- For decoration
- sugar powder
- whipped cream
- Fresh rosemary
- Kumquat slices
Make the sponge ginger cake. Preheat the oven to 350 F (180C). Butter A baking pan measuring 12×16 inches (30×40 cm) and lined with baking paper.
In a large bowl add eggs and the two sugars and mix for 5-7 minutes until light yellow, thick and foamy. Add vanilla extract, orange juice and orange zest and stir to assimilate.
Add molasses and mix to combine.
Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt over the bowl. Gently fold the flour mixture inward.
Pour the batter into the prepared pan and spread evenly.
Bake for 13-15 minutes. Allow the cake to cool in a pan for 5-10 minutes.
Powder with powdered sugar. Turn the cake over on baking paper or a kitchen towel. Remove the parchment paper and dust with powdered sugar.
While hot, roll the cake and let it cool completely.
Make an orange mascarpone filling.
In a bowl, mix mascarpone cheese with powdered sugar and orange zest. In another bowl, mix cream until stiff peaks form.
Gently fold the cream into the mascarpone mixture.
Roll out the cake and spread the filling evenly over the cake.
Sprinkle with the chopped candied orange peel.
Roll the cake back. Refrigerate at least two hours before serving.
Powder more powdered sugar. For garnish, if desired, transfer the top with whipped cream and garnish with fresh rosemary, kumquat slices and cinnamon sticks. have a nice time!
One serving out of 10 -Calories:274, Oil:12.1 g, Saturated fat:7.1 g, Carbohydrates:36.3 g, Sugar:24.2 g, Fiber:0.6 g, Protein:6.1 g, Cholesterol:94 mg, Sodium 254 mg 11%, vitamin D 5 mg 26%, calcium 125 mg 10%, iron 2 mg 8%, potassium 300 mg 6%, daily percentage values based on a diet of 2000 calories.