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.