with Eggnog Style Cream Cheese Filling
This Gingerbread Yule Log with eggnog style cream cheese filling is a combination of a couple of my favourite recipes with a Christmas spice twist. It has a super creamy cream cheese filling with an addition of a little rum for good measure (optional). The filling is rolled in a light as air sponge which includes all the delicious gingerbread flavours. For a final flourish, it’s enrobed in a layer of toasted Swiss meringue.
This one is definitely worth being the star of the show on any Festive table. Not only is this Gingerbread Yule Log absolutely delicious, it’s so much fun and will definitely get those around the table talking.
Please do give it a try. For some other fun Festive recipes, head over to the Christmas page in my recipe menu.
Gingerbread Yule Log
Gingerbread Yule Log. A creamy eggnog style cream cheese filling with an optional boozy twist, rolled in an airy gingerbread sponge and wrapped in toasted Swiss meringue.
Share via Email
Share on Facebook
Ingredients
Gingerbread Cake
- 5 Large Eggs (Separated)
- ¼ Cup Castor Sugar
- ¼ Cup Molasses
- ¼ Cup Golden Syrup
- ¼ Cup Light brown/Demerara Sugar
- ¾ Cup All-Purpose/Cake Flour
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 1½ tsp Ground Ginger
- 1 tsp Ground Cinnamon
- ½ tsp Ground Allspice
- ¼ tsp Ground Nutmeg
- ½ Cup Icing/Powdered Sugar (Divided) For use after baking
Eggnog Cream Cheese Filling
- 250 grams Plain full fat cream cheese Softened to room temperature
- 90 grams Unsalted Butter Softened to room temperature
- 1 Cup Icing/Powdered Sugar Sifted
- 1 tsp Vanilla Extract
- 3 Tbsp Spiced or dark rum* Optional
Swiss Meringue
- 4 Large Egg Whites
- 1 Cup Castor Sugar
- 1 tsp Vanilla Extract
Instructions
Gingerbread Cake
- Preheat the oven to 160°C. Spray a rimmed Swiss roll baking sheet with non-stick cooking spray and line with baking paper
- Separate the eggs placing the yolks in one bowl (reserving for the next step) and the whites in another. With an electric hand mixer or stand mixer, whisk the egg whites until soft peak stage. Then start adding the castor sugar slowly, while continuing to whisk, until glossy and stiff peaks form. Set aside
- Next, beat the egg yolks until pale, then add the molasses, syrup and brown sugar. Place a sieve over the bowl and sift in the flour, baking powder, baking soda, salt and spices
- Mix until thoroughly combined, then gently fold in the egg whites, a bit at a time until just combined. Try not to knock out all the air but be sure no egg white streaks are left
- Spoon the batter into the prepared baking sheet and spread to create an even layer
- Bake for 13 – 15 minutes, until the cake is firm on top and springs back when lightly pressed
- Remove from the oven and let cool for a minute while you prepare the next step. You will need a clean tea towel and the icing sugar
- Note: this next two steps needs to happen while the cake is warm. The icing sugar and tea towel are essential to prevent sticking so follow the next step carefully. This cake is particularly sticky. The cake has to be rolled warm. If the cake is too cool when rolled it will crack.
- Sprinkle half the icing sugar (¼ cup) evenly over the top of the cake, then place the tea towel on top, place your hand in the centre and flip the cake over so that it is lying on the tea towel. Remove the tin and carefully pull the baking paper off
- Then sprinkle the side which is now on top evenly with the rest of the icing sugar (¼ cup)
- Next, starting with one of the short sides, roll the cake using the tea towel Swiss Roll style. The tea towel will be rolled up in the cake and the cake will be covered. Set aside in this rolled up shape on a wire cooling rack until completely cooled, around an hour
Eggnog Cream Cheese Filling
- With a hand mixer or your stand mixer, mix the softened cream cheese and butter until smooth, then add in the sifted icing sugar a bit at a time. Mixing to ensure it's fully incorporated. Add the vanilla and mix through
- Finally, if using the rum (see notes below), add it in now. You do not want the filling to be too loose. It should be the consistency of cream cheese icing/frosting, thick but spreadable. If not using the alcohol, add a dash of milk if the mixture is too thick
- Cover and set aside in the fridge until the cake is completely cool
- When the cake is cool, very carefully unroll it, removing the tea towel and placing it on a piece of plastic wrap
- Then spread the cream cheese filling evenly over the cake, avoiding the edges to prevent the filling squeezing out. Don't make the filling layer too thick, around 1cm should be fine. Any leftover filling should be covered and placed back in the fridge to use later
- Using the end of the plastic wrap to assist, start rolling the cake up again. You want a tight roll but don't push too hard or all the filling will squeeze out. Take care not to let the cake crack, if it does, this can be covered later. Wrap the cake roll tightly in the plastic wrap, twisting the ends to ensure it's well sealed. Refrigerate at least 6 – 8 hours or preferably overnight to let it firm up
Swiss Meringue
- When the cake is set and chilled, remove it from the fridge, unwrap and place on your serving dish, then trim the two ends if needed
- If you have any filling left, spread it thinly over the top and ends of the cake (this is not essential, but a great way to use leftover filling, seal the cake and fill any cracks)
- In a small saucepan, bring an inch of water to a simmer
- Place the egg whites and sugar in a large heat proof bowl or the bowl of your stand mixer and place over the saucepan
- Gently whisk the egg whites and sugar continuously until they become whiter and frothy. It will be ready when the sugar has dissolved, the mixture is warm to the touch and no longer gritty from the sugar (approx. 5 minutes)
- Remove from the heat, then with a hand mixer or stand mixer, whisk the meringue until soft peak stage, then add the vanilla and continue mixing until stiff peaks form
- Remove the cake from the fridge and gently spoon on the meringue to cover the top and sides of the cake. Then use a fork to create the bark texture if you wish
- Finally, for an added flourish, using a kitchen torch, gently toast the raised edges to give a toasty, golden colour
- Slice and serve and remember to store the cake in the fridge
Notes
*For an alcohol free version, substitute with a few tablespoons of milk
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
Leave a Reply