December 16, 2020

How to make a cake roll with lingonberry whipped cream

This cake roll is light and fluffy, but the taste of gingerbread is also just powerful enough to give you all the festive vibes. The best part is that it’s more than suitable to store in the freezer, so you can bake it, forget it and enjoy it when you feel like you want it the most.

The finished cake with a little festive decor

You’ll find the original recipe (in Swedish) HERE.

Ingredients

3 eggs
1 1/2 dl granulated sugar
2 dl flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon baking soda
2 tablespoons sour cream

2 dl whipping cream
1 dl raw lingonberry jam

Instructions

1. Set the oven to 250 celsius degrees. Cover a sheet with parchment paper.
2. Beat eggs and sugar until fluffy. Mix flour, spices and baking soda. Stir it into the egg beater together with the sour cream. Spread the batter evenly over the baking paper. Bake the bottom in the middle of the oven for about 5 minutes.
4. Sprinkle some sugar over the cake and turn it upside down on a baking sheet. Peel off the paper on which the cake was baked. If it does not drop, brush with a little cold water. Let the cake cool under the frying pan.
5. Lingonberry Cream: Whip the cream hard. Turn the lingonberry jam over. Spread the lingonberry cream over the cake and roll it up from one long side. Roll the cake in the paper so that the seam comes down.
6. Pack and freeze the roll. The gingerbread roll can be sliced untouched and served immediately.