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5
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Gingerbread Swiss Roll Recipe
It's quick simple to make this fiery, sweet, light-as-a-feather gingerbread Swiss roll, filled with with creamy, cool lemon buttercream.
Prep Time
20
minutes
mins
Cook Time
8
minutes
mins
Total Time
28
minutes
mins
Course:
cakes and bakes, Christmas
Cuisine:
Swiss
Diet:
Vegetarian
Servings:
10
slices
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
Electric whisk
Silicone spatula
Sieve
Rectangle 23x33cm (9"x13") nonstick swiss roll tin
Parchment/baking paper
Dish towel
Ingredients
For the sponge
3
medium free range eggs
100
g
soft light brown sugar
100
g
self-raising white flour (self rising flour)
2
tbsp
ground ginger
To dust
2
tbsp
icing sugar (powdered sugar)
For the filling
150
g
slightly salted butter
260
g
icing sugar (powdered sugar)
30
ml
whole milk
75
g
white chocolate
melted
1
lemon
zested
To serve
1
tbsp
icing sugar (powdered sugar)
Metric
-
Ounces
Instructions
Preheat the oven to 200C (180C fan / 390F).
Grease the Swiss roll tray and line with baking paper.
Make the sponge
Put the eggs and sugar in a large mixing bowl. Whisk until thick, pale and considerably increased in volume. This will take a few minutes.
Sift in the flour and ginger. Fold through gently with a silicone spatula or large metal spoon.
Tip the mixture into the lined tin and gently level off.
Bake for 8 minutes until just firm.
Shape the Swiss roll
Lay a rectangle of baking paper out on your counter. Sift the icing sugar all over the paper.
Turn the hot Swiss roll sponge out onto the baking paper. Carefully peel off the paper backing.
Lay a clean tea towel on top of the Swiss roll sponge.
Carefully roll the sponge up with the tea towel and baking paper. Leave rolled up to cool completely.
Make the frosting
You can make the frosting while the sponge is cooling. Melt the white chocolate and set aside to cool.
Put the icing sugar, butter and milk in a mixing bowl. Whisk together until pale, smooth and considerably increased in volume.
Add the lemon zest and whisk again to distribute.
Add the cooled white chocolate. Whisk again to produce a smooth lemon frosting.
Fill the Swiss roll
Carefully unroll the totally cooled sponge.
Spoon the frosting on top, spreading to the edges.
Roll back up, this time without taking the baking paper with it.
Transfer to a serving board or plate and dust lightly all over with the icing sugar.
Slice with a sharp, serrated knife to serve.
Video
Nutrition
Calories:
360
kcal
|
Carbohydrates:
52
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
83
mg
|
Sodium:
138
mg
|
Potassium:
99
mg
|
Fiber:
1
g
|
Sugar:
42
g
|
Vitamin A:
456
IU
|
Vitamin C:
6
mg
|
Calcium:
43
mg
|
Iron:
1
mg
Tried this recipe?
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@amummytoo
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