Gingerbread Swiss Roll

Products used

Ingredients

• 4 egg yolks
• 4 egg whites
• 65g/2.5oz light brown sugar
• 50g/2oz molasses
• 50g/2oz golden syrup
• 100g/3.5oz plain flour (all-purpose)
• 2 teaspoon ground ginger
• 1 teaspoon baking powder
• ¼ fine salt
• 50g/2oz granulated sugar

For the filling

• 60g/2.25oz cream cheese, room temperature
• 60g/2.25oz clotted cream with gingerbread
• 75g/2.75oz unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 120g/4oz powdered icing sugar, plus extra for dusting

Method

1. Preheat your oven to 180°C (350°F). Grease your baking pan with butter and line the pan with parchment paper, ensuring the paper overhangs the pan’s sides.
2. Whisk together the egg yolks and light brown sugar for about 4 minutes until the mixture is light and creamy. When lifting out the whisk, you want to be able to see trails of the mixture for a few seconds.
3. Add the molasses and golden syrup into the egg yolks and whip the batter until well combined.
4. Sift in the flour, ground ginger, baking powder and salt directly into the egg yolk mixture and mix lightly.
5. In a bowl, whisk the egg whites until soft peaks form and then add the white sugar. Continue to whisk the egg whites until stiff peaks form and they’re firm and glossy.
6. Add a quarter of the whisked egg whites into the batter and fold through well to loosen the mixture. Add the remaining egg whites and fold the batter gently using a large spatula until well combined.
7. Pour the batter into the prepared pan, making sure the batter reaches the pan’s corners. Tap the pan firmly on the work surface a couple of times to release any air bubbles and use a spatula to smooth out the surface.
8. Bake for 10 to 12 minutes until the centre springs back and the sponge is golden. Leave the sponge to cool for 10 minutes on a wire rack.
9. Lay a piece of parchment paper on your work surface and dust lightly with icing sugar. After 10 minutes, run a knife around the edge of the pan and flip the sponge onto the parchment. Gently peel off the parchment paper on the bottom of the sponge. Starting from the sponge’s short end, roll the sponge up gently but firmly until it is totally rolled into the parchment paper. Set the roll aside with its seam side down to cool completely.
10. Mix together the butter and vanilla extract and beat until pale and creamy.
11. Sift in the icing sugar and beat until thoroughly mixed in. Add in the cream cheese and clotted cream with gingerbread then beat together until mixed through. Refrigerate for 20-30 minutes.
12. Gently unroll the sponge once it has cooled. Spread the filling over the surface of the sponge. Re-roll the sponge up again and wrap it in parchment paper and then in plastic wrap for the roll to hold its shape. Refrigerate for 1-2 hours before serving with a dusting of icing sugar.