A soft, spiced molasses sponge cake rolled around a fluffy cream cheese filling and topped with powdered sugar and sugared cranberries.
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
3 large eggs, room temperature
½ cup packed dark brown sugar
¼ cup unsulphured molasses
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1¼ cups powdered sugar
1 teaspoon vanilla extract
Pinch ground cinnamon
¼ cup powdered sugar
½ cup sugared cranberries
2 small rosemary sprigs
Heat the oven to 375°F. Grease a 10×15-inch pan, line with parchment, and grease the parchment.
Whisk the flour, baking powder, salt, and spices.
Beat the eggs and brown sugar on high 5 minutes until thick and pale. Beat in the molasses, vanilla, and melted butter.
Fold in the dry ingredients gently. Spread evenly in the pan and bake 10 to 12 minutes, until the top springs back.
Dust a towel with powdered sugar. Turn the hot cake onto it, peel off the parchment, and roll up from the short end with the towel. Cool completely, about 1 hour.
Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and cinnamon and beat until fluffy.
Unroll the cake, spread the filling to within ½ inch of the edges, and roll up again without the towel.
Wrap and chill at least 1 hour. Dust with powdered sugar and top with sugared cranberries and rosemary before serving.
Roll the cake while hot.
Cool completely before filling.
Chill at least 1 hour before slicing.
Garnish just before serving.
Find it online: https://recipeshots.com/gingerbread-cake-roll/