Crabbie’s Ginger Roulade

Crabbie's Ginger Roulade


Cake ingredients

  • 6 eggs
  • 1 cup caster sugar
  • 1 cup self raising flour
  • 1/22 cup ground ginger
  • 1/22 cup five-spice

Roulade filling

  • 7 oz cream cheese
  • 3.4 fl oz Crabbie’s Original Alcoholic Ginger Beer OR Crabbie’s Scottish Raspberry Ginger Beer
  • Stem Ginger, finely chopped


  • 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