Ginger sponge roulade

  • 20 mins preparation
  • 10 mins cooking
  • Serves 8
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Ginger sponge roulade
  • 3 eggs, at room temperature
  • 1/2 cup caster sugar, plus 2 tablespoons extra
  • 1 tablespoon golden syrup, plus 2 tablespoons extra
  • 1/2 cup wheaten cornflour
  • 2 tablespoon plain flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoon cocoa powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 300 millilitre thickened cream
  • 2 tablespoon glacé ginger, finely chopped
  • icing sugar, to dust


Ginger sponge roulade
  • 1
    Preheat oven to 180°C/160°C, fan forced. Grease and line a (base measurement) pan with baking paper, at long sides for handles.
  • 2
    Using an electric mixer, beat caster sugar and golden syrup for 8 minutes. Sift dry ingredients twice onto baking paper, then sift over egg mixture. Gently fold until just combined. Spread mixture evenly into prepared pan. Bake for 10 minutes or until cake springs back when lightly touched.
  • 3
    Meanwhile, place a piece of baking paper on a flat surface; sprinkle evenly with extra sugar.
  • 4
    Immediately turn out sponge onto sugared paper; carefully peel off top piece of paper. Trim crusty sides of sponge. Cover sponge with a clean tea-towel, then, using your hand gently press to flatten slightly. Cool.
  • 5
    Using an electric mixer, beat cream and extra golden syrup in a medium bowl until firm peaks form.
  • 6
    Fold in glace‚ ginger. Spread over sponge, leaving a 2cm border. Using paper as a guide, roll sponge from one short side. Place roulade, seam-side down, on a serving plate. Serve dusted with icing sugar.