Ginger cream roll

Enjoy this classic treat at your next morning tea.

  • 12 mins cooking
  • Serves 10
  • Print
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 roll
  • 3 eggs
  • 2/3 cup (150g) caster sugar
  • 2/3 cup (100g) wheaten cornflour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon cocoa powder
  • 2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
Ginger cream filling
  • 3/4 cup (180ml) thickened cream
  • 2 tablespoon golden syrup
  • 1 teaspoon ground ginger


Ginger cream roll
  • 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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