Yes the orange baubles are back again! We haven’t got an awful lot of Christmas decorations down from the loft yet so these are the only Christmassy thing hanging around. Pretty safe to say, they are not going to be fit for hanging on the tree now! Anyway, back to the baking – I suppose this Roulade is just as suitable for autumn as it is Christmas. The spice mixture has a kick – I wanted a proper contrast between the ginger sponge and the lemon cream filling.
I’ve talked before about how useful Roulades are when you need a quick bake – This cake came out of the oven as I was getting ready to leave the house on the school run. Therefore, by the time I got back, it had set a little too much for rolling properly. Tip of the day: If you don’t want a cracked roulade, roll up when it is still warm out of the oven, unravel and then leave to cool before putting your filling in.
Anyway, I’ve never let a few cracks spoil my enjoyment of a cake and I’m pleased to say, this is absolutely delicious.
Obviously, its not compulsory to pop all your Christmas decorations on top of your cake. I also cut off a slim sliver at the end of the cake and crumbled it up to make decorations on top of the cream.
GINGERBREAD ROULADE WITH LEMON CREAM
| Serves | 8+ |
| Prep time | 15 minutes |
| Cook time | 18 minutes |
| Total time | 33 minutes |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Serve Cold |
| Occasion | Birthday Party, Christmas |
INGREDIENTS
- 140g Soft Dark Brown Sugar
- 4 Medium Eggs
- 160g Plain Flour
- 1/2 teaspoon Baking Powder
- 2 teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1 tablespoon Treacle
- 1 tablespoon Golden Syrup
- 1 carton Double Cream
- 2 Lemons (Grated Zest of)
DIRECTIONS
| 1. | |
| Preheat the oven to 160C and line a Swiss Roll tin with baking parchment | |
| 2. | |
| Sprinkle a thin layer of caster sugar evenly on the baking parchment | |
| 3. | |
| Using an electric mixer, whisk together the eggs and the dark brown sugar for at least 5-6 minutes until pale and thickens. You should get ribbons when you remove the whisk, that take a few seconds to disappear | |
| 4. | |
| Sieve and gently fold in the flour, baking powder and spices until just combined | |
| 5. | |
| Warm the treacle and syrup together in a small pan and very gently fold in | |
| 6. | |
| Spread evenly all over the baking parchment and bake for 17-18 minutes | |
| 7. | |
| Meanwhile, whisk together the double cream and the lemon zest ready to spread across the cake once cooled | |
| 8. | |
| When the cake comes out of the oven, roll as soon as it is cool enough to handle and then let it unravel – This will stop the cake cracking as much as mine did | |
| 9. | |
| Once cooled, spread the cream evenly on the cake and roll lengthways until you get a roulade shape | |
| 10. | |
| Best eaten same day | |
Other Ginger Recipes that you may enjoy
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ooooh Helen this looks amazing, and the baubles really gives it such a classy and festive finish. The flavours you have used are some of my favourites together – i would have taken my time writing this post so i could sample a slice (or two!). Thank you for hosting. Oh and Hazel’s cheesecake was my other fav but i went with the swiss roll in the end x
Ginger bread roulade sounds divine! I did smile though when I saw the photos….. it took me a while to realise that they were actual baubles. I was thinking ‘wow….. how amazing are those? I wonder if they are made of chocolate? Wonder where she got them?’ Ha! Fooled! Or perhaps I am just really really stupid or blind (or both)!
That sounds wonderful Helen. Ginger goes fabulously well with lemon and your roulade looks very chic with the baubles on top 🙂
That looks so delicious!! Love gingerbread themed bakes at this time of year!
I love the sound of this roulade. Looks lovely