Gingerbread Latte Swiss Roll
Servings 8
Ingredients
- 4 Eggs
- 100 g Dark brown muscavado sugar
- 30 g Golden syrup
- 110 g Plain flour
- 2 tsp Ground ginger
- ½ tsp Cinnamon
- 125 g Double cream
- 125 g Mascarpone cheese
- 1 tbsp Coffee extract
- 3 tbsp Icing sugar
- Mirror glaze warmed to 34C, optional
- Tempered chocolate shards optional
- Gold leaf optional
- Chocolate coffee beans optional
- Cacao nibs optional
- Edible gold glitter optional
Instructions
- Preheat the oven to 200C/180C Fan/Gas Mark 6. Grease and line a large baking tray (43x28cm)
- For the cake, put the eggs, caster sugar and golden syrup into a KitchenAid fitted with whisk attachment. Whisk until the mixture triples in volume and reaches the ribbon stage
- Sift the dry ingredients together onto a piece of baking paper, then add to the mixing bowl and whisk briefly until incorporated
- Pour the batter onto the greased and lined tray, smooth out with a small crank handled palette knife and tap the tray on the worktop three or four times to expel any large air bubbles
- Bake for 8-10 minutes, until the sponge springs back when gently prodded
- Prepare a clean, damp tea towel on the worktop and place onto that a piece of baking paper. As soon as the sponge is baked, invert it onto the baking paper. Roll the sponge up tightly inside the paper, starting from one of the shorter ends. Then roll that up inside the towel. Allow to cool completely
- For the filling, whisk the cream with the icing sugar to soft, floppy peaks. Whisk in the marscapone and coffee extract until combined and thick
- Unroll the cooled cake and spread the filling over it as evenly as possible. Re-roll the cake and freeze until almost solid
- Set the frozen cake onto a wired rack and pour over the warmed mirror glaze. Allow the glaze to set then decorate with the chocolate shards, gold leaf, edible glitter, cacao nibs and chocolate coffee beans
- Serve immediately, store leftovers in the fridge and eat within 2 days