Ginger Swiss Roll with Lingonberry filling
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
- 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.
- 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.
- 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.
- 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.
- 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!