85g plain flour
3 large eggs
85g caster sugar
Pinch of salt
1 tablespoon hot water
4-5 tablespoons of Sarah Nelson’s Ginger Curd
250ml double cream
100g Grasmere Gingerbread® Crumbs
25g desiccated coconut
1. Sift the flour and salt twice into a bowl.
2. Butter a Swiss-roll tin measuring 12inches by 8inches and line with buttered greaseproof or non-stick paper.
3. Put the eggs and caster sugar in a large bowl over a pan of hot water and whisk until the mixture is pale and leaves a thick trail. Remove from the heat, sift half the flour and salt over the egg mixture, and fold it carefully, using a large metal spoon.
4. Repeat with the remaining flour and add the hot water.
5. Turn the mixture quickly into the prepared tin, tilting it until evenly covered with the mixture. Bake at once just above the centre of an oven preheated to 220°C (425°F, Gas Mark 7) for about 10 minutes or until well risen, light golden and springy.
6. Sprinkle Grasmere Gingerbread® crumbs on greaseproof or non-stick paper. Turn the soft cake out onto the paper at once and quickly trim off the crisp edges from the sponge with a sharp knife.
7. Roll up the sponge at once from the short side when it's warm making the first turn firm, then rolling it lightly.
8. Whip the cream until thick enough to spread, then fold 25g of Grasmere Gingerbread® crumbs and all the desiccated coconut.
9. When the Swiss roll is cold carefully unroll the sponge and spread a thick layer of Sarah Nelson’s Ginger Curd to within ½ inch of the edges and another layer of whipped cream then roll up again.
10. Before serving dust with extra Grasmere Gingerbread® crumbs.
Enjoy with a lovely cup of tea. Thank you to our good friend Karen Healy, from Karen Healy Catering.