GINGERBREAD  SWISS ROLL CAKE

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Gently spiced, soft, ginger sponge filled with a sweet cream cheese frosting and rolled to perfection.  The perfect seasonal cake roll for Thanksgiving or your Christmas dessert table.

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INGREDIENTS YOU'LL NEED

golden syrup

light brown sugar

molasses

egg yolks

egg whites

vegetable oil

baking powder

sugar

salt

ginger

powdered icing sugar

flour

1. Whip the eggs and sugar until pale, then add the molasses, golden syrup and oil and mix

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2. In a separate bowl, whip the egg whites and sugar until stiff peaks form

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3. Fold the egg whites into the egg yolk mixture

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4. Pour the batter into a baking tray and bake for 10-12 minutes. Set tray on wire rack for 10 minutes to cool slightly

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5. Invert the sponge onto a tea towel dusted in icing sugar and peel off the baking paper

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6. From the short end, roll up the sponge with the tea towel and set aside to cool fully

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7. Smooth cream cheese filling onto the gingerbread sponge

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8. Re-roll, wrap in plastic wrap and refrigerate until set

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Dust in icing sugar, slice and enjoy!!

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Swipe up for the recipe!