Gingerbread Roulade
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Gingerbread Roulade

Gingerbread Roulade

Spice-filled gingerbread is rolled jelly roll-style with a rich cream cheese filling, and sliced.

Servings: 80 servings
Cakes
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
3 lb 12.00 oz
7 1/2 cups
Eggs, large
1 lb 8.00 oz
12 each
Gold Medal™ Angel Food Cake Mix (11195)
1 lb
1 pouch
Gold Medal™ White Cake Mix (11132)
5 lb
1 box
Molasses
6 oz
1/2 cup
Cinnamon, ground
2 Tbsp
Ginger, dried, ground
3 Tbsp
Cloves, ground
1 tsp
Filling
INGREDIENT
WEIGHT
MEASURE
Cream cheese, softened
2 lb 3.00 oz
4 1/4 cups
Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216)
2 lb 3.00 oz
3 1/2 cups
Pears, canned, drained, small diced
1 lb 9.00 oz
3 cups
Assembly
INGREDIENT
WEIGHT
MEASURE
Granulated sugar
2.50 oz
5 Tbsp
Powdered sugar
3 oz
6 Tbsp
Batter
  1. Pour half of the water and total amount eggs into a mixer bowl fitted with a wire whisk attachment.
  2. Add cake mixes, molasses and spices. Mix on high speed for 2 minutes.
  3. Add remaining water gradually while mixing on low speed. Stop mixer, scrape bowl.
  4. Mix on medium speed for 3 minutes.
  5. Deposit 2 lb 3 oz of batter into each of 5 parchment-lined half sheet pans; spread evenly.
  6. Bake as directed below; allow cakes to cool 15 minutes then place in freezer for 1 hour.
BAKE:
TEMP
TIME
Convection Oven*
350°F
5-7 minutes
Standard Oven
400°F
10-12 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
Filling
  1. Place cream cheese in a mixer bowl with a paddle attachment. Mix on medium speed for 2 minutes.
  2. Stop mixer, scrape bowl and paddle. Add icing and mix on low speed for 1 minute.
  3. Stop mixer, scrape bowl. Mix for 1 additional minute.
Assembly
  1. Sprinkle approx. 1 Tbsp of sugar evenly over each cake to prevent sticking to parchment during inversion.
  2. Loosen edges of cake and place a piece of parchment paper on top; carefully invert.
  3. Peel away parchment paper and spread 14 oz of filling evenly over each cake.
  4. Sprinkle 5 oz of diced pears on top of each filling layer.
  5. Roll each cake lengthwise into a spiral using parchment paper as a guide to form roulade; trim edges.
  6. Slice each roulade into 16 slices and dust with powdered sugar.
  • Check out our recipe for Gingerbread Roulade. A recipe featuring only the best products from General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 serving
Calories
270
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
320mg
13%
Total Carbohydrate
40g
13%
Dietary Fiber
0g
0%
Sugars
4g
Protein
4g
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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