Keen to try something new? Then this gingerbread-inspired recipe is for you.

Gingerbread log 

Serves 6 – 8 

Ingredients

For the cake 

4 large eggs, separated
⅔ cup (134g) granulated white sugar
2 Tbsp (30ml) milk
3 Tbsp (45ml) melted butter
1 tsp (5ml) vanilla essence
¼ tsp (1.25ml) salt
¾ cup (120g) flour
¼ cup (25g) almond flour
½ tsp (2.5ml) baking powder
2 Tbsp gingerbread spice

For the filling 

1 tub (250g) mascarpone
1 cup (250ml) cream, whipped to stiff peaks
2 slabs (160g) white chocolate, melted and divided
¼ cup (60ml) sweetened gingerbread spice 
100g ginger biscuits, crushed
Mini gingerbread men biscuits (optional) 

Method

1. Preheat oven to 160°C.
2. Line a 30x20cm baking tray with baking paper and spray with non-stick spray.
3. Whisk the egg yolks with half of the sugar until light and creamy. Add milk, butter and vanilla to the egg yolk mixture and mix well.
4. Whip the egg whites until soft peaks and add the remaining sugar bit by bit while whipping. Set aside in fridge.
5. Combine all dry ingredients in a large mixing bowl and gently fold the egg yolk mixture into the dry ingredients.
6. Gently fold in the meringue, being careful not to knock out too much air.
7. Transfer the mixture to the prepared tray and spread out evenly. Bake for about 10-12 minutes, or until cooked.
8. Once cooked, immediately turn the sheet cake out on a damp tea towel covered in sweetened gingerbread spice. Using the towel to lift the cake, roll the cake up and set aside until needed.
9. For the filling, fold together mascarpone, whipped cream, chocolate and gingerbread spice.
10. Gently unroll the cake and spread z of the filling and sprinkle ½ of the biscuits. Roll up the cake with the filling inside.
11. Spread remaining cream on the log, sprinkle with remaining ginger biscuits and garnish with mini gingerbread men, if using.

Gingerbread spice 

Mix 2 Tbsp (30ml) each ground all spice, ground cinnamon and ground ginger with 1 Tbsp (15ml) ground cloves and ground nutmeg. If you’d like to make this a sugary sweet spice mix simply add ⅓ cup (80ml) granulated white sugar. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Amarula & rooibos trifle

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