Bake of the Week: Raspberry & Ginger Roulade

FOR some of us, Christmas pudding is a bit too rich and heavy, especially after a large meal.

This raspberry and ginger roulade is light and fluffy and a perfect alternative.

The ginger gives it a festive flavour and, served with a dollop of cream, it’s a great way to round off a meal.

Thanks to Crabbie’s for this week’s bake.

You’ll need

6 eggs

175g caster sugar

175g self raising flour

2 tsp ground ginger

2 tsp five spice

For the roulade filling

200g cream cheese

100ml Crabbie’s Original Alcoholic Ginger Beer or Crabbie’s Scottish Raspberry Ginger Beer

Stem ginger, finely chopped

Method

Heat the oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment

Whisk the eggs and sugar together until they are light and fluffy – this can take about 5 minutes, so keep going until they are really light.

Gently fold in the flour and spices.

Spoon the mix into the tin, level the surface and bake for 12-15 minutes until pale but cooked and springy in the middle.

Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar. Roll up like a swiss roll, keeping the parchment sandwiched between the cake layers, and cool.

Mix the cream cheese with the stem ginger and Crabbie’s Alcoholic Ginger Beer.

When the sponge is completely cool, unroll it carefully and spread with the cream cheese mix, then roll up like a swiss roll again, this time without the parchment in between.

Dust with icing sugar and serve.