Crabbie’s Ginger Roulade
Ingredients
Cake ingredients
- 6 eggs
- 175 g caster sugar
- 175 g self raising flour
- 2 tsp ground ginger
- 2 tsp five-spice
Roulade filling
- 200 g cream cheese
- 100 ml Crabbie’s Original Alcoholic Ginger Beer OR Crabbie’s Scottish Raspberry Ginger Beer
- Stem Ginger, finely chopped
Method
- Heat the oven to 200C/fan 180C/gas 6. Line a 27 x 40 cm Swiss roll tin with non-stick baking parchment
- Whisk the eggs and sugar together until they are light and fluffy – this can take about 5 minutes, so keep going until they are really light
- Fold in the flour and spices
- Spoon the mix into the tin, level the surface and bake for 12-15 minutes until pale but cooked and springy in the middle
- Leave to cool a little, then turn onto a sheet of non-stick baking parchment dusted with sugar
- Roll up like a swiss roll, keeping the parchment sandwiched between the cake layers, and cool
- Mix the cream cheese with the stem ginger and Crabbie’s Alcoholic Ginger Beer
- When the sponge is completely cool, unroll it carefully and spread with the cream cheese mix, then roll up like a swiss roll again, this time without the parchment in between
- Dust with icing sugar and serve
