- 125g (4½oz) light muscovado sugar
- 3 large free-range eggs
- 125g (4½oz) plain flour
- 1tsp each cinnamon and ground ginger
- for the filling
- 100g (4oz) crème fraîche
- 75g (3oz) cream cheese
- 3 pieces stem ginger plus 1tbsp syrup
- 6 chunks crystallised ginger, plus extra
- ¼tsp ground ginger
- 5tbsp apricot compote
- you will need
- 33x23cm (13x9in) Swiss roll tin, lined
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Whisk the sugar and eggs in a large bowl for 10 minutes, until pale and thick, and the mix holds its shape when whisk is lifted.
Sift in the flour and spices; fold in gently. Pour into the tin and smooth evenly into the corners. Bake for 10 to 12 minutes, until golden and risen and just firm to the touch.
Lay out a large piece of greaseproof paper on the worktop; dust with a little extra sugar. Turn sponge out onto the sugar-dusted paper; peel off baking parchment. Roll it up, starting with the short edge and using the paper to help. Sit seam-side down; cool completely.
Mix filling ingredients (except compote) together. Unroll the Swiss roll, spread with the compote and filling, and roll up again. Chill for 2 hours, trim off both ends, scatter over chopped crystallised ginger, cut into slices and serve with extra compote.