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Gingerbread Yule Log

A festive spiced gingerbread sponge cake rolled with a tangy sweet cream cheese filling, decorated to look like a winter log.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 1 hour
Total Time 1 hour 42 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Cake
  • 4 large eggs room temperature
  • 0.5 cup granulated sugar
  • 0.25 cup molasses unsulphured
  • 0.75 cup all-purpose flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
The Filling
  • 8 oz cream cheese softened
  • 4 tbsp butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup heavy cream whipped to stiff peaks

Equipment

  • 10x15 Jelly Roll Pan
  • Electric mixer
  • Clean Kitchen Towel
  • Parchment paper

Method
 

  1. Preheat oven to 375°F (190°C). Grease a jelly roll pan and line with parchment paper.
  2. Beat eggs and sugar on high speed for 5 mins until thick. Whisk in molasses.
  3. Fold in flour, spices, baking powder, and soda until just combined.
  4. Spread batter in pan. Bake 10-12 mins until springy. Do not overbake.
  5. Immediately invert hot cake onto a towel dusted with powdered sugar. Peel off parchment. Roll cake up in the towel. Cool completely.
  6. Beat cream cheese, butter, sugar, and vanilla. Fold in whipped cream.
  7. Unroll cooled cake. Spread filling. Re-roll (without towel). Chill for 1 hour.
  8. Dust with powdered sugar and garnish with rosemary and cranberries before serving.

Notes

Make sure to roll the cake while it is hot to prevent cracking.