Ginger Swiss Roll with Lingonberry filling


3 egg
½ cup brown sugar
½ cup flour
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking powder

 1 cup whisked Cream
 ½ cup lingonberry jam 


  1. Preheat oven to 220°C. Line a 20 x 30cm (base measurement) Swiss roll pan with non-stick baking paper. Sift together the flour, baking powder, ginger and cinnamon in a bowl.
  2. Use an electric beater to beat the eggs and sugar in another bowl until thick Use a large metal spoon to gently fold in the flour mixture. Spoon mixture into the lined pan and smooth the surface. Bake for 8-10 minutes or a skewer inserted into the centre comes out clean.
  3. Immediately turn the cake onto a clean tea towel (I normally pour a thin layer of white sugar on the tea towel) and remove the baking paper. Starting with the long side closest to you, and using the tea towel as a guide, gently roll up the cake. Wrap the tea towel around the cake and place, seam-side down, on a tray. Set aside for 30 minutes to cool completely.
  4. Meanwhile - make the filling: Use an electric beater to whisk the cream in a medium bowl until firm peaks form. Add the lingonberry jam to the cream and combine.
  5. Unroll the cake and spread evenly with the cream mixture. Roll up firmly to enclose the filling.


Enjoy with a cup of coffee of tea!