Ingredients
Gingerbread Roll Cake
- 3 eggs, room temperature and seperated
- 55 g golden syrup
- 40 g honey
- 1 tablespoon Butter, melted
- 100 g sugar, caster
- 120 g flour, plain
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mixed spice
- pinch salt
Filling
- 210 g cream, heavy
- 1 vanilla pod
- 1 teaspoon vanilla essence
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Line a 15x10 jelly roll pan with baking paper.
Heat oven to 180o Celcius.
Seperate eggs.
Melt butter, honey and golden syrup together in microwave.
Add 100g sugar to bowl 10 secs/spd 9/mc on. Set aside (to be used for cake AND dusting AND filling)
Add all dry ingredients (flour and spices) except sugar 10sec/spd 5. Set aside.
Give a quick vinegar wash and dry thoroughly.
Insert butterfly whisk into TM bowl.
Add egg whites. Whip 2-4 minutes/spd 3. Check stiff peaks have formed.
Remove Mc 3 minutes/spd 3 and Slowly add 50 grams sugar, 1 Tablespoon at a time.
Beat egg yolks lightly (fork) and add in melted honey/golden syrup and butter miture.
Add egg yolks mixture gradulally 2 minutes/spd 3 until a beautiful golden colour.
Remove butterfly.
Add dry ingredients 10 secs/spd 3.
Scrape dow sides and repeat 10 secs/spd 3.
Use spatular to gently fold in remaining ingredients.
Spread mixture onto prepared baking tray (use spatula to spread batter or gently tilt pan to ensure whole pan is covered).
Bake 11 minutes.
Whilst cake is baking, dampen tea towel and sprinkle with 10g sugar (ensuring 40 g left for filling).
Take sponge out of oven, immediately turn onto clean dampened towel and roll sponge up in towel, starting on short side, and leave to cool. - Into clean and dry bowl insert butterfly.
Add cream, vanilla and 40 g sugar.
Whip until cream has thickened, watch through hole in top. - Once sponge has completely cooled, unroll and carefully remove tea towel (some cake may stick).
Spread 2/3 filling onto sponge and roll up again.
Place seam down and spread remaining mixture over the outside of the cake.
Grate chocolate over the top.
Let sit in fridge.
Slice and enjoy!
Gingerbread roll cake
Filling
Presentation
Tip
Adapted from the following two recipes
//atreatsaffair.com/gingerbread-roll-cake-recipe/
//www.recipecommunity.com.au/baking-sweet-recipes/honey-sponge-roll/tc0wecfl-f86af-690413-cfcd2-ana6lzkb
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Delicious! First time making any type of sponge and safe to say it was a success!
Had a hiccup with the filling and over whipped the cream (I always manage to do this in the thermomix, will have to just stick to whipping with beater from now on) so had to improvise with more icing sugar, and butter and ended up filling with more of an icing filling, still yum though.
Will definitely make again and hopefully without any filling issues next time haha
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