Desserts Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Gingerbread Yule Log
A festive rolled gingerbread sponge filled with spiced whipped cream.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
In a mixing bowl, beat the egg yolks on high speed until thickened, about 3 minutes. Beat in the molasses and melted butter. In another bowl, beat the egg whites until foamy, then gradually add the granulated sugar, beating until soft peaks form. Fold the whites into the yolk mixture.
- 2
Combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt, then gently fold into the egg mixture until well mixed.
- 3
Line a greased 15x10x1-inch baking pan with waxed paper; grease and flour the paper. Spread the batter evenly into the pan.
- 4
Bake at 375°F (190°C) for 9 to 12 minutes, or until the cake springs back when lightly touched. Turn the cake out onto a linen towel dusted with confectioners' sugar.
- 5
Peel off the waxed paper and, starting with a short end, roll the cake up in the towel. Cool completely on a wire rack.
- 6
Meanwhile, beat the heavy cream, confectioners' sugar, cinnamon, vanilla, and cloves in a chilled bowl until soft peaks form.
- 7
Gently unroll the cooled cake and spread it with half of the spiced whipped cream, then roll it back up. Spread the remaining filling over the outside of the cake and sprinkle with additional cinnamon if desired.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
61/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving275
Calories
4 g
Protein
38 g
Carbs
12 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The Yule log cake, or buche de Noel, traces its roots to 19th-century France, where pastry chefs transformed the ancient European tradition of burning a ceremonial log on Christmas Eve into an edible centerpiece. The gingerbread variation layers the French rolled-cake technique with the medieval spice blend that arrived in Europe via Arab trade routes. By the 1800s, gingerbread had become a Christmas staple across Britain and North America, and this mashup celebrates both heritages on one platter.
Listahan note
This version keeps the spice profile assertive with molasses, cinnamon, ginger, and cloves in the cake itself, then balances richness with a lightly spiced whipped cream filling rather than a heavy buttercream.
Technique cues
- Beat the yolks with molasses and butter until lightened before folding in the whites; the emulsified yolk mixture gives the thin sponge enough structure to roll without tearing.
- Roll the hot sponge inside a powdered-sugar-dusted towel immediately out of the oven; the warmth lets it take the curve without cracking, and it holds that shape as it cools before you unroll and fill it.
- Whip the heavy cream only to medium peaks before folding in the confectioners sugar and spices; over-whipped filling seizes when rolled and can push through the cake walls.
Kitchen flow
- Parallel prep
- While the oven preheats, separate the eggs, measure the dry ingredients into one bowl, and set up the powdered-sugar-dusted towel on the counter so you can roll the sponge immediately when it comes out.
- Make-ahead
- The filled log can be assembled up to 24 hours ahead and refrigerated uncovered for the first hour to set the shape, then loosely tented with plastic wrap. Dust with confectioners sugar just before serving.
- Leftover move
- Slice leftovers thick and serve alongside a scoop of vanilla ice cream or a drizzle of warm caramel sauce; the molasses sponge also tastes excellent cold straight from the fridge.
- Cleanup rhythm
- Wash the beaters and bowl immediately after whipping cream; sugar residue sets hard. Line the sheet pan with parchment before baking and pull the paper off the hot sponge right away so it does not stick.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
3 large eggs (separated)
structure and lift
Purpose: The whites provide the primary leavening for a thin, flexible sponge, while the yolks add richness and help the molasses emulsify into the batter.
Handling: Separate the eggs cold for cleaner breaks, then bring the whites to room temperature so they whip to full volume.
Adaptation: No direct substitute that maintains rollability; a boxed gingerbread mix thinned to a batter consistency can work in a pinch but the texture is denser.
1/2 cup molasses
flavor anchor and moisture
Purpose: Molasses provides the deep, bittersweet backbone of gingerbread flavor and keeps the thin sponge pliable rather than dry and brittle.
Handling: Measure molasses with an oiled spoon or lightly sprayed measuring cup so it slides out cleanly without waste.
Adaptation: Dark treacle is a direct match; blackstrap molasses is more bitter and can overwhelm the spices, so reduce to 6 tablespoons and add a teaspoon of honey if that is all you have.
1 cup heavy whipping cream
filling base
Purpose: Cold heavy cream traps air when whipped, creating a light, stable filling that does not weigh down the delicate sponge when rolled.
Handling: Chill the bowl and beaters for 10 minutes before whipping to speed up the process and produce a more stable foam.
Adaptation: Full-fat coconut cream (refrigerated overnight, solid part only) whips into a dairy-free alternative with a mild coconut note that pairs well with the spices.
1/2 tsp ground ginger
heat and warmth
Purpose: Ground ginger delivers the characteristic sharpness that distinguishes gingerbread from plain spice cake, and its warmth permeates both the sponge and the filling.
Handling: Whisk all the spices together with the flour before adding to the batter so they distribute evenly with no pockets of concentrated clove.
Adaptation: One tablespoon of finely grated fresh ginger can replace the ground, but reduce to 2 teaspoons and add it to the molasses mixture rather than the dry ingredients.
1/3 cup confectioners' sugar
sweetener and stabilizer for filling
Purpose: Confectioners sugar dissolves instantly into whipped cream and the small amount of cornstarch it contains helps stabilize the foam so it holds its shape inside the rolled cake.
Handling: Sift directly into the cream once soft peaks form, then continue beating; adding it before any peaks develop can slow whipping.
Adaptation: Granulated sugar works but must be blended fine first; it will not stabilize the cream as well, so use the roll the same day.
Technique notes
- Trim about a half-inch off each end of the finished log with a sharp serrated knife and lay the cut pieces on top at angles to mimic sawn branches; it takes seconds and instantly elevates the presentation.
- If the sponge cracks when you unroll it to add the filling, press the crack gently back together and spread filling over it; the rolled shape hides most interior cracks completely.
- Score the outside of the log lengthwise with a fork before dusting with confectioners sugar to create a bark-like texture that holds the sugar more dramatically than a smooth surface.
Ingredient swaps
- Dairy-free option
- Replace butter with refined coconut oil and substitute the heavy whipping cream with refrigerated full-fat coconut cream; the coconut note is mild against the strong spices.
- Gluten-free direction
- A 1:1 gluten-free baking flour blend (with xanthan gum included) works well here; the thin sponge relies more on egg structure than gluten, so texture loss is minimal.
- Lower sugar filling
- Reduce confectioners sugar in the filling to 2 tablespoons and add 1/2 teaspoon of vanilla; the molasses cake is sweet enough to carry a lightly sweetened cream.
Serve alongside
- vanilla bean ice cream
- warm spiced apple cider sauce drizzled tableside
- simple clementine segments with a dusting of cinnamon
- hot spiced chai latte
- a dessert glass of tawny port
- eggnog lightly spiked with dark rum
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate wrapped in plastic for up to 3 days; the sponge softens slightly but stays moist.
- Do not microwave to reheat; serve slices at room temperature for 15 minutes after taking them out of the fridge.
- Freeze the unfilled rolled sponge (still inside the towel) for up to 1 month; thaw overnight in the refrigerator before unrolling, filling, and rolling again.
Equipment
- rimmed 10x15-inch jelly-roll pan
- stand mixer or electric hand mixer
- clean kitchen towel dusted with confectioners sugar
- offset spatula for spreading filling evenly
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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