Ginger Spice Swiss Roll Recipe

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8 - 10


25 min


12 min


  • 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.

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