Spiraled Ginger Cake (Printable Version)
# What You’ll Need:
01 -
3/4 cup (105g) plain flour.
02 -
1 tsp (5g) baking powder.
03 -
1/2 tsp (3g) baking soda.
04 -
1 tsp (2g) ground cinnamon.
05 -
1 tsp (2g) ground ginger.
06 -
1/4 tsp ground cloves.
07 -
1/4 tsp ground nutmeg.
08 -
1/4 tsp salt.
09 -
1/4 cup (80g) unsulphured molasses, at room temp.
10 -
3 large eggs (150g), at room temp.
11 -
3/4 cup (150g) white sugar.
12 -
1/4 cup (50g) dark brown sugar.
13 -
1 tsp (4g) vanilla extract.
14 -
3/4 cup (90g) icing sugar, for coating.
15 -
6 Tbsp (84g) unsalted butter, split.
16 -
6 oz (168g) light cream cheese, at room temp.
17 -
1 tsp (4g) vanilla extract.
18 -
1/8 tsp salt.
19 -
1 1/4 cups (150g) icing sugar, sifted.
# Steps To Make It:
01 -
Warm your oven to 375°F. Put greased parchment on a 10x15 jelly roll tray.
02 -
Stir together flour, baking powder, baking soda, all spices and salt.
03 -
Mix molasses, eggs, both sugars and vanilla. Gently combine with dry mixture.
04 -
Pour into tray. Bake for about 14-15 mins till it bounces back when touched.
05 -
Flip hot cake onto parchment covered with icing sugar. Remove old paper, sprinkle more sugar, then roll up. Let it cool down.
06 -
Cook 2 Tbsp butter until it gets dark brown. Set aside to cool.
07 -
Whip remaining butter with browned butter and cream cheese. Stir in vanilla, salt and sugar until smooth.
08 -
Open the cooled cake, add filling inside, then roll back up. Cool in fridge for 30 mins.
09 -
Sprinkle with sugar right before you serve it.
# Extra Notes:
01 -
A seasonal sweet treat with warm spiced cake rolled around creamy brown butter and cream cheese filling. You can make it up to 2 months ahead and store in the freezer.