Crabbie’s Ginger Roulade

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