"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mom's Ginger Cream Roll Recipe

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This recipe for Mom's Ginger Cream Roll, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Van Wagenen
Added: Monday, April 27, 2009


For Ginger Cream Roll:
5 eggs, separated
1/2 tsp. cream of tartar
1 c. sifted confectioner's sugar, divided
3 tbsp. sifted flour
1/4 tsp. salt
1/16 tsp. ground black pepper
1 1/2 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cardamom
1/2 tsp. ground cloves
sifted confectioner's sugar
1 1/2 c. heavy cream (use extra-heavy cream if you can get it)
1/2 c. sifted confectioner's sugar
1 1/2 tsp. vanilla

For Lemon, Nutmeg or Vanilla Sauce:
1 c. sugar
2 tbsp. cornstarch
2 c. water
1/4 c. butter
2 tbsp. lemon juice with 2 tbsp. grated lemon peel, or 2 tsp. nutmeg, or 2 tsp. vanilla

For ginger cream roll, beat egg whites (at room temperature) with cream of tartar until soft peaks form. Gradually add 1/2 c. sifted confectioner's sugar, beating until stiff peaks form. In a separate bowl, beat egg yolks until thick and light-colored.

Sift together 3 times 1/2 c. confectioner's sugar, flour, salt, pepper, and spices. Fold into egg yolks until just blended. Gently fold yolk mixture into egg whites. Spread gently and evenly into a 15 1/2 x 10 1/2 x 1 inch jelly roll pan which has been greased (I spread generously on with bare hand to make sure to get enough) and lined with waxed paper and the waxed paper greased (again with bare hand).

Bake at 350 15 minutes or until cake springs back when touched lightly. Turn out on a cloth or linen, not terry cloth, towel sprinkled with sifted confectioners sugar. Quickly and gently peel off wax paper. Starting at narrow end, roll cake and towel together; cool thoroughly on rack.

Whip heavy cream, gradually adding 1/2 c. confectioner's sugar and vanilla. Unroll cake and spread with cream. Roll up again and roll onto serving platter, or wrap in foil. Chill thoroughly at least 3 hours. Sprinkle lightly with confectioner's sugar. Serve with Lemon, nutmeg or vanilla sauce.

For sauce, mix sugar and cornstarch in saucepan. Gradually stir in water. Boil 1 minute, stirring constantly. Stir in butter and flavoring. Makes 3-4 cups, enough for 3 to 4 rolls.

Number Of Servings:
Number Of Servings:
1 roll or 10 1-inch slices
Personal Notes:
Personal Notes:
Old-fashioned gingerbread rolled around a whipped cream filling.

You can freeze unfilled cake rolls, 6 months; filled rolls up to a month.




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