Bumble's Ginger Roulade

A delightful ginger-spiced rolled cake filled with whipped cream and crystallized ginger. This elegant dessert combines the warmth of molasses and ground ginger with light, airy texture and a creamy filling.

8 servings

2 hr 20 min

Published October 4, 2025

Ingredients

•6 tablespoons salted butter
•⅔ cup treacle or mild molasses
•¼ cup sugar
•½ cup water
•1 cup all-purpose flour
•1 teaspoon baking powder
•1 teaspoon ground ginger
•1 large egg
•¼ cup confectioners sugar
•1 cup chilled heavy cream
•⅓ cup chopped crystallized ginger

Cooking Instructions

1.
Preheat oven to 350°F with rack in middle. Line bottom and sides of a buttered 15- by 10-inch shallow baking pan (1 inch deep) with a sheet of parchment paper and butter parchment.
10 min
2.
Melt butter with treacle, sugar, and water in a small saucepan over medium heat, stirring, then cool to room temperature, stirring occasionally.
15 min
3.
Whisk together flour, baking powder, and ground ginger in a large bowl. Whisk in butter mixture and egg yolk until smooth.
5 min
4.
Beat egg white in a medium bowl with an electric mixer until it just holds stiff peaks, then fold into batter gently but thoroughly.
5 min
5.
Pour into baking pan, spreading evenly, and bake until top is golden and firm to the touch, 18 to 22 minutes. Cool cake in pan 5 minutes, then cover cake with a slightly damp kitchen towel and cool completely, about 1 hour.
87 min
6.
Dust cake generously with confectioners sugar, then cover with a sheet of parchment, then with a baking sheet or rack. Invert cake and peel off parchment now on top.
5 min
7.
Beat cream until it just holds stiff peaks, then spread evenly over top of cake, leaving a 1/2-inch border. Sprinkle crystallized ginger over cream. Roll up cake, starting from a short side, to make a 10-inch log, removing parchment as you go.
10 min
8.
If desired, slices of roulade can be frozen (up to 1 week), then lightly sprinkled with turbinado sugar (such as Sugar in the Raw) and broiled (do not thaw first) in a shallow baking pan 5 to 6 inches from heat until golden, about 3 minutes.
3 min

Cooking Instructions

Preheat oven to 350°F with rack in middle. Line bottom and sides of a buttered 15- by 10-inch shallow baking pan (1 inch deep) with a sheet of parchment paper and butter parchment.

10 min

Melt butter with treacle, sugar, and water in a small saucepan over medium heat, stirring, then cool to room temperature, stirring occasionally.

15 min

Whisk together flour, baking powder, and ground ginger in a large bowl. Whisk in butter mixture and egg yolk until smooth.

5 min

Beat egg white in a medium bowl with an electric mixer until it just holds stiff peaks, then fold into batter gently but thoroughly.

5 min

Pour into baking pan, spreading evenly, and bake until top is golden and firm to the touch, 18 to 22 minutes. Cool cake in pan 5 minutes, then cover cake with a slightly damp kitchen towel and cool completely, about 1 hour.

87 min

Dust cake generously with confectioners sugar, then cover with a sheet of parchment, then with a baking sheet or rack. Invert cake and peel off parchment now on top.

5 min

Beat cream until it just holds stiff peaks, then spread evenly over top of cake, leaving a 1/2-inch border. Sprinkle crystallized ginger over cream. Roll up cake, starting from a short side, to make a 10-inch log, removing parchment as you go.

10 min

If desired, slices of roulade can be frozen (up to 1 week), then lightly sprinkled with turbinado sugar (such as Sugar in the Raw) and broiled (do not thaw first) in a shallow baking pan 5 to 6 inches from heat until golden, about 3 minutes.

3 min