Quick & Easy

Ginger cream roll

Enjoy this classic treat at your next morning tea.
ginger cream roll

A light, fluffy ginger sponge rolled with a lightly spiced cream filling makes this old-fashioned dessert ideal for serving at your next morning tea.

Looking for more ginger desserts or roulade recipes?


Ginger cream filling


1.Preheat oven to 180°C (160°C fan-forced). Grease 25cm x 30cm swiss roll pan and line base with baking paper, extending paper 5cm over long sides.
2.Beat eggs and ½ cup of the sugar in small bowl with electric mixer until thick and creamy and sugar is dissolved. Fold in triple-sifted dry ingredients.
3.Spread mixture into pan; bake about 12 minutes.
4.Meanwhile, place a piece of baking paper cut the same size as pan on bench; sprinkle with remaining sugar. Turn hot sponge onto paper; peel away lining paper. Cool; trim all sides of sponge.
5.To make ginger cream filling, beat ingredients in small bowl with electric mixer until firm peaks form.
6.Spread sponge with filling. Using paper as a guide, roll sponge from long side. Cover with plastic wrap; refrigerate 30 minutes.

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