Our crisp and refreshing organic ginger powder makes this rich cake so good it may only be enough for 2-3. The ginger in the sponge cake is deep and mellow and the whipped cream has the signature sharp ginger bite. Finish this roll with some powdered sugar, more whipped cream or some chopped walnuts.

Prep time: 20 min

Cook time: 8 min

Total time: 28 min

Ginger Cake Roll with Ginger Cream
Copyright Recipe © 2016 Woodland Foods


Serves 8-10

  • 1/3 Cup All-Purpose Flour

  • 1 1/2 Teaspoons Organic Ginger Powder, divided

  • 4 Eggs, plus 1 yolk

  • 1/2 Cup Granulated Sugar

  • 3 Tablespoons Cornstarch

  • 1 Teaspoon Vanilla Extract

  • 1 Cup Whipped Cream

  • 5 Tablespoons Powdered Sugar


  1. Heat an oven to 450° F and grease a 17x12 inch sheet pan. Line the pan with parchment paper and grease the paper, dust it flour and set aside.

  2. In a small bowl mix well the flour, 1 teaspoon of organic ginger powder and cornstarch.

  3. Separate 2 eggs and place the whites aside in a small bowl. Add the 2 whole eggs and the remaining 2 yolks to the bowl of a stand mixer. Beat on high speed with the paddle for 5 minutes. Beat in the vanilla extract.

  4. Sift half the flour mixture into the mixer and slowly combine. When the batter becomes smooth add the remaining flour, blend to smooth. Remove the batter to a large bowl.

  5. Clean the bowl of the stand mixer and add the egg whites, beat until foamy with the whisk attachment. Add the cream of tartar and whisk to stiff peaks. Fold the egg whites into the flour mixture 1/3 at a time. Do this gently but quickly.

  6. When the batter is thoroughly mixed use a spatula to spread it out evenly onto the prepared sheet pan. Level it off with a frosting knife and place it in the oven on the center rack. Bake for 6- 8 minutes or until the cake springs back when lightly pressed.

  7. Remove the pan and invert the cake onto a piece of parchment paper dusted with powdered sugar. Remove the top piece of parchment and dust with powdered sugar. Roll the cake up and set on a wire cake to cool.

  8. In the cleaned bowl of the stand mixer add the whipped cream, remaining ginger and beat on high speed with a whisk. When soft peaks for add the remaining powdered sugar. Beat to very stiff peaks.

  9. When the cake is cool place it on a cool pan and unroll. Spread the whipped cream over the cake and roll it back up the same as it was before. Chill the cake before slicing.