Coffee and Cream Ginger Roll

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Egg whites leaven this guest special


  • 5 eggs, separated
  • ½ tsp. cream of tartar
  • 1 c. sifted confectioners sugar
  • 3 tblsp. sifted flour
  • ¼ tsp. salt
  • 1/16 tsp. pepper
  • tblsp. instant coffee powder
  • tsp. ground ginger
  • 1 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cardamom (optional)
  • ½ tsp. ground cloves
  • Sifted confectioners sugar
  • c. heavy cream
  • ½ c. sifted confectioners sugar
  • tsp. vanilla
  • Amber Candy Shatters or fruit to garnish


  • Beat egg whites (at room temperature) with cream of tartar until soft peaks form. Gradually add ½ c. of sifted confectioners sugar, beating until stiff peaks form.
  • In a separate bowl, beat egg yolks until thick and light colored.
  • Sift together 3 times the remaining ½ c. confectioners sugar, flour, salt, pepper, coffee and spices. Fold into egg yolks until just blended. Gently fold yolk mixture into egg whites. Spread gently and evenly in a 15½ X 10½ X 1" jelly roll pan which has been greased, lined with waxed paper and the waxed paper greased.
  • Bake in moderate oven (350°) 15 minutes or until cake springs back when touched lightly. Turn out on a towel sprinkled with sifted confectioners sugar. Quickly and gently peel off paper. Starting at narrow end, roll cake and towel together; cool thoroughly on rack.
  • Whip heavy cream, gradually adding the ½ c. confectioners sugar and vanilla. Unroll cake and spread with cream. Roll up again and roll onto serving platter. Chill thoroughly, at least 3 hours.
  • Sprinkle lightly with confectioners sugar. Slice to serve and top with Amber Candy Shatters or accompany each slice with fruit.