Total Time
25mins
Prep 10 mins
Cook 15 mins

This dessert is made in a jelly roll pan, then filled with a cream cheese filling, rolled up and sliced pinwheel style.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F. Grease a 15x10x1 inch jelly roll pan. Line pan with parchment paper and grease; dust pan with flour.
  2. Beat egg yolks for 4 minutes in a large bowl with an electric mixer at high speed until thick and lemony. Add butter and molasses and beat 1 minute.
  3. In a separate bowl, beat egg whites until foamy. Add sugar, beating until soft peaks form. Fold in egg yolk mixture.
  4. Sift together flour, baking soda, ginger, cinnamon, cloves, and nutmeg. Fold into egg mixture until blended.
  5. Pour batter into prepared pan. Bake 10 to 12 minutes until cake is golden and edges begin to pull away from sides of pan.
  6. Dust a clean linen towel with powdered sugar. Invert cake onto towel and peel off parchment paper. Gently roll cake with towel. Allow to cool.
  7. Meanwhile make filling.
  8. Beat cream cheese and butter in medium bowl. Stir in powdered sugar, vanilla, ginger and cinnamon until smooth.
  9. Unroll cake and spread with filling. Roll back up and sprinkle with more powdered sugar.
  10. Slice thin to serve.
  11. S.
Most Helpful

5 5

Oh yum! I can't believe this recipe has gone untried! I made as directed except I had to sub 1/4 cup honey for the other half of the molasses. My all-time favorite dessert to make is a pumpkin roll in the fall & now I can make something just as tasty & beautiful during the rest of the year! The ratio of spices was just perfect. Nothing was overpowering & the cake was moist, light & not too sweet. The filling was the ultimate compliment to the cake, as it had the sweetness mellowed by the tang of the cream cheese & a little boost of spice. We really enjoyed this dessert. Thanks for sharing, Kitty! :) Made for the Unrated Asian recipe tag game.