Ginger Sponge Roll

Ginger lovers can't go past this delicious cream filled sponge roll. The Tefal Cuisine Companion whips the sponge batter to perfection in minutes. It is one of the lightest sponges I've ever tasted, it keeps well and is perfect for morning or afternoon tea.

Note: I use chilled eggs.
Note: I use eggs from an 800 gm carton of 12 eggs.


65 gms Cornflour
20 gms Plain Flour
1 teaspoon Cream of Tartar
1/2 teaspoon Bicarbonate of Soda
2 teaspoons Cocoa Powder
1 teaspoons ground or powdered Ginger
1/4 teaspoon Cinnamon or to taste
3 Eggs
110 gms Caster Sugar
25 gms Golden Syrup
2 tablespoon Caster Sugar extra

400 mls thickened Cream whipped

Pre heat oven to 160 deg fan forced. Grease and paper line a 33cm x 23cm swiss roll baking tin.

Place a 30cm length of baking paper on a flat surface and sprinkle evenly with 2 tablespoons extra caster sugar.

In a separate bowl combine cornflour, plain flour, cream of tartar, bicarbonate of soda, cocoa powder, ginger and cinnamon and set aside.

Insert Whisk.  Stopper out.
Add eggs, caster sugar and golden syrup
Sp8:30deg:10mins.
Sift combined dry ingredients into Cuisine Companion bowl
Sp4:10sec. Scraping sides of bowl with spatula after 5 seconds.
Remove whisk, scrape down sides of bowl with spatula and fold mixture through gently with spatula two or three times until mixture is combined.
Spread mixture into prepared tin and bake 20-25 minutes or until done when tested.
When sponge is cooked trim any crusty sides of sponge before turning out onto prepared sugar sprinkled baking paper, cover with clean tea towel and roll from one short side and set aside until cold.

When cold, unroll sponge and spread whipped cream over surface and re roll. Garnish with crystallised ginger if liked.