Christmas gingerbread Swiss roll recipe | Sainsbury`s Magazine (2024)

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Makes: 8-10 servings

Christmas gingerbread Swiss roll recipe | Sainsbury`s Magazine (2)Prep time: 1 hr

Christmas gingerbread Swiss roll recipe | Sainsbury`s Magazine (3)Total time:

Christmas gingerbread Swiss roll recipe | Sainsbury`s Magazine (4)

Recipe photograph by Gareth Morgans

Recipe by Abigail Spooner

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Warmly spiced with ginger, cinnamon and cloves, this gingerbread inspired Swiss roll is glamourous dessert or alternative to fruit cake

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Desserts Vegetarian Make ahead Christmas New Year Gingerbread

Nutritional information (per serving)

Calories

696Kcal

Fat

38gr

Saturates

18gr

Carbs

79gr

Sugars

69gr

Protein

9gr

Salt

0.6gr

Christmas gingerbread Swiss roll recipe | Sainsbury`s Magazine (7)

Abigail Spooner

Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)

See more of Abigail Spooner’s recipes

Christmas gingerbread Swiss roll recipe | Sainsbury`s Magazine (8)

Abigail Spooner

Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)

See more of Abigail Spooner’s recipes

Subscribe to Sainsbury’s magazine

Rate this recipe

Print

Ingredients

For the cake
  • 50g butter, plus extra to grease
  • 50g black treacle
  • 50g golden syrup
  • 2 balls stem ginger, finely chopped, plus 1 tbsp of the syrup
  • 4 large eggs
  • 100g dark brown sugar
  • 100g plain flour
  • ¼ tsp baking powder
  • 2 tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
For the filling and decoration
  • 100g pecans
  • 50g caster sugar, plus extra to dust
  • 150g soft unsalted butter
  • ½ tbsp stem ginger syrup from the jar
  • 300g icing sugar, sifted, extra to dust
  • 200g full-fat soft cheese

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Step by step

Get ahead

Make the sponge the day before; store rolled in the paper. Assemble a few hours before serving and chill; remove from the fridge 45 minutes before serving. Leftovers keep for up to 2 days, chilled.

  1. Preheat the oven to 190°C, fan 170°C, gas 5. Grease and line a Swiss roll tin (about 25cm x 37cm) with baking paper. Place the butter, treacle, golden syrup, chopped stem ginger and syrup in a medium saucepan over a medium-low heat. Allow to melt and stir to combine, then pour into a bowl to cool slightly.
  2. Toast the pecans for the filling in the oven for 5 minutes. Set aside.
  3. Beat the eggs and brown sugar in a mixing bowl (for about 5 minutes with a stand mixer, or up to 10 minutes using a hand-held electric whisk), until the mixture is lighter in colour, thick and mousse-like. Test if it’s ready by lifting the whisk out of the mix; it should leave a trail in the mixture below.
  4. Sift in the flour, baking powder, spices and a pinch of salt, then pour the melted butter mixture down the side of the mixing bowl. Gently fold everything together with a large metal spoon until incorporated, trying to knock out as little air as possible. Pour into the prepared tin, tilting the tin to ease the mixture into the corners. Bake for 12-14 minutes until risen and springy to the touch.
  5. Meanwhile, place a large sheet of baking paper on your work surface and dust with caster sugar. Flip the warm sponge out onto the sugared paper, cool for 5 minutes, then peel away the lining paper. Score a line 2cm in from one of the shorter ends, then roll up from this end, rolling the baking paper inside. Leave the roll to cool completely.
  6. Roughly chop the toasted pecans and weigh out 25g for the praline. Line a plate with baking paper. Dissolve 50g sugar in 1 tablespoon of water in a small saucepan over a low heat, without stirring. Increase the heat and bubble until it turns a golden caramel, swirling the pan every now and then. Quickly stir in the 25g pecans and pour onto the lined plate or tray. Snap into small shards when set.
  7. For the filling, beat the soft butter and stem ginger syrup until smooth then gradually add the icing sugar. Add half the soft cheese and beat again, then add the rest, to avoid it splitting. Whisk for at least 5 minutes until fluffy, smooth and lighter in colour.
  8. Carefully unroll the Swiss roll and spread two-thirds of the filling evenly over the sponge, leaving a 5cm gap at the far end. Scatter on the rest of the pecans then re-roll, finishing with the seam underneath. Trim the ends to neaten, then transfer to a serving plate. Spoon the remaining filling into a piping bag fitted with a plain nozzle (about 15mm wide) and pipe fat round pearls down the centre of the Swiss roll. Dust with icing sugar then press praline shards into the pearls of filling. Blitz any leftover praline to fine crumbs and scatter over. Chill for at least 30 minutes for easier slicing, but best enjoyed at room temperature.

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Christmas gingerbread Swiss roll recipe | Sainsbury`s Magazine (2024)

FAQs

What did Swiss rolls used to be called? ›

The terminology evolved in America for many years. From 1852 to 1877 such a dessert was called: Jelly Cake (1852), Roll Jelly Cake (1860), Swiss Roll (1872), Jelly Roll (1873), and Rolled Jelly Cake (1876). The name "Jelly Roll" was eventually adopted.

Why are Swiss cake rolls banned in some countries? ›

Little Debbie Swiss Cake Rolls: Banned in many European countries due to harmful food dyes and other unhealthy ingredients like palm oil and high-fructose corn syrup.

What is the oldest Little Debbie snack? ›

Oatmeal creme pies were the first Little Debbie snack cake commercially produced by McKee Foods. The snack consists of two soft oatmeal cookies stuffed with fluffy creme filling.

Why did my Swiss roll go rubbery? ›

A sponge cake like a Swiss roll will turn rubbery if the eggs are not whipped correctly or folded in to the batter to vigorously. The cake will turn rubbery if the egg whites collapse. Make sure not to over-whip the egg whites.

Should you roll a Swiss roll hot or cold? ›

Starting at the shorter edge of the cake, roll the cake and greaseproof paper up together, making sure that it is especially tight at the beginning. It's important that the cake is warm so it can set in the right shape. If it's too cold, it won't roll properly. Once rolled, leave it to cool completely.

Were they ever called Swiss cake rolls? ›

In the United States, the terminology has changed over time. Jelly Cake, Roll Jelly Cake, Swiss Roll, Jelly Roll, and Rolled Jelly Cake were all names given to this dish from 1852 until 1877. (1876).

Are ho hos and Swiss rolls the same? ›

Ho Hos are small, cylindrical, frosted, cream-filled chocolate snack cakes with a pinwheel design based on the Swiss roll. Made by Hostess Brands, they are similar to Yodels by Drake's and Swiss Cake Rolls by Little Debbie. The cream inside is spiral-shaped.

Were Little Debbie Swiss rolls ever called Swiss cake rolls? ›

Although other companies make a similar product (e.g. Hostess Ho Hos), Little Debbie Snacks makes a cake with the name Swiss Rolls (Swiss Cake Rolls at the time most of these toons were made). In Strong Badia the Free, they are called "Creamy Ding Snack Cakes" to avoid trademark issues.

Is Jam Roly Poly the same as Swiss roll? ›

Swiss Roll and Jam Roly Poly are very different! Jam Roly Poly is made with a steam-baked suet pastry dough, so has quite a spongey, slightly stodgy texture. Swiss Roll on the other hand is made with a genoise-style sponge, so is very light in and fluffy in texture. Both are very delcious but very different indeed!

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