Sunday 2 June 2013

Spiced Swiss Roll with Ginger Cream

A little experiment that tasted so nice I thought I should share.  Spiced Swiss Roll with Ginger Cream.

This is a very sweet cake, so might be better served as a desert.  It is the original BE-RO recipe for basic sponge cake but adapted to suit.

What you need:
  • 4 Eggs
  • 6 oz Sugar
  • 6 oz SR Flour
  • Vanilla Essence ( a plop)
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
  • half a jar of Ginger Preserve
  • 250g softened Butter
  • 500g Icing Sugar

What you do:
  • Crack the eggs into a bowl and whisk them a little.
  • Add the sugar, vanilla essence, cinnamon and nutmeg and whisk until pale and frothy.
  • Sieve and fold in the flour with a metal spoon.
  • Pour into a lined large baking tray and pop in the oven at Gas mark 7 for about 10 mins.  Do not overcook as it will crack when you roll it.

  • Place some greasproof paper on the worktop with a sprinkling of sugar on it.
  • Turn out the swiss roll onto the sugar and peel off the paper.
  • Carefully roll the cake up and leave to cool in the paper wrap.
  • Meanwhile, put the softened butter in a bowl with half of the icing sugar.
  • Whisk until it is all mixed in.
  • Add the rest of the icing sugar and whisk again.
  • Put in half a jar of ginger preserve and stir to mix.
  • Taste, good isn't it?  :)
  • Unroll the cooled cake and smother it with icing before rolling up again.
  • Serve.

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