Gingerbread Genoise

1 11-by-17-inch cake

Use this spongey cake when making our Gingerbread Semifreddo.


  • 6 tablespoons unsalted butter, melted, plus more for pan and parchment

  • 1 ¼ cups all-purpose flour, plus more for parchment

  • ½ cup confectioners' sugar

  • 1 ½ teaspoons ground ginger

  • 1 ½ teaspoons ground cinnamon

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground nutmeg

  • 1 cup dark-brown sugar, packed

  • 6 large eggs

  • 1 tablespoon unsulfured molasses


  1. Heat oven to 350 degrees. Butter an 11-by-17-inch jelly-roll pan, and line pan with parchment. Butter and flour parchment. Place a clean, smooth kitchen towel on a clean surface; sift confectionersâ?? sugar evenly over towel. In medium bowl, whisk together flour, ginger, cinnamon, cloves, and nutmeg; set aside.

  2. Set bowl of electric mixer over, but not touching, a pot of simmering water. Combine brown sugar and eggs in bowl; whisk until a candy thermometer registers 110 degrees (warm to the touch), about 2 minutes.

  3. Beat on high until thick and pale, 6 to 8 minutes. Using a rubber spatula, transfer to large bowl. Add flour mixture in thirds, folding after each. In a small bowl, combine butter and molasses; add in steady stream while folding in last flour addition. Pour into pan; smooth with offset spatula.

  4. Bake until cake is springy to the touch and golden brown, about 14 minutes. Transfer to a wire rack for 5 minutes. Carefully turn out cake over towel. Place short end toward you. Pick up edge of towel; begin rolling cake. As you roll, incorporate towel; continue rolling into a log. Transfer to wire rack to cool.

Cook's Notes

Cool cake completely before assembling Gingerbread Semifreddo.

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