Gingerbread Roll Cake with Eggnog Whipped Cream Filling
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Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com
1.) Can I split this recipe up into two days?
Answer: Yes, for best results we suggest making the cake and rolling it while it is still warm, following the directions on the recipe card. Once the cake is completely cool, wrap the rolled cake in plastic wrap to prevent it from drying out and leave at room temperature overnight.
2.) If I am in a hurry to fill and finish my cake, after I roll the warm cake with the towel can I refrigerate it to speed up the cooling process?
Answer: Yes, after you have rolled your warm cake with the towel, put it on a plate and place it in your refrigerator. Make sure it is completely cool before filling.
3.) How long will my cake keep in the refrigerator?
Answer: The finished roll cake will keep up to four days in the refrigerator. It is best eaten within two days.
4.) I love eggnog! Can I add eggnog to the recipe?
Answer: Yes! We didn't include eggnog as a required ingredient since some folks may make their boxes after eggnog season and others like the essence of eggnog, but don't like to drink it. If you have access to eggnog here's how to enhance your recipe: After completing step 9, slowly add 1-3 tablespoons of eggnog (depending on how eggnogy you want it to be!). Really want to spice things up? Substitute one of the tablespoons of eggnog with a tablespoon of spiced rum. Happy holidays!