Gingerbread Swiss roll

    2 hours 45 min

    This cake is delicious and easy to make. A warmly spiced cake is rolled with sweetened whipped cream. It's the perfect end to any meal.

    10 people made this

    Serves: 8 

    • 150g plain flour
    • 1 1/4 teaspoons bicarbonate of soda
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1 dash ground nutmeg
    • 1 teaspoon ground allspice
    • 1 egg
    • 125ml warm water
    • 5 tablespoons caster sugar
    • 5 tablespoons black treacle
    • 75g melted butter
    • 4 tablespoons icing sugar
    • 250ml sweetened whipped cream

    Prep:30min  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr45min 

    1. Preheat oven to 180 C / Gas 4. Line a 25x38cm swiss roll tin with baking parchment and lightly grease. Sieve together flour, bicarbonate of soda, ginger, cinnamon, nutmeg and allspice.
    2. Beat together egg and water in a large bowl, then whisk in caster sugar and treacle. Fold in the sieved dry ingredients until smooth, then pour batter into prepared tin.
    3. Bake in preheated oven until the cake springs back to the touch, about 15 minutes. When done, remove from oven and allow to cool for 15 minutes. Then cover tin with a moistened towel and refrigerate until cold, about 2 hours.
    4. To assemble, remove cake from the tin and invert onto a fresh sheet of baking parchment; remove and discard the old sheet. Sprinkle evenly with icing sugar, then spread evenly with whipped cream. Roll up from narrow end to narrow end, like a swiss roll. Wrap in the baking parchment and chill until ready to serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    I make a ginger roll cake very similar to this one - but this recipe has way better cake! It's easier to roll the cake up in the parchment paper/towel while hot, then allow to cool. Unroll to ice and it rolls back up in a snap without breaking :-) I also use a honey cream icing sometimes instead of whipped cream (2tbsp honey, 8oz unsalted butter and 1/3 cup icing sugar blended). Yum!  -  24 Mar 2008  (Review from Allrecipes US | Canada)