Nothing makes the house smell more like Christmas than the smell of Gingerbread cooking! I love this Gingerbread roll recipe as its not as heavy in this Summer climate and with the Lime Cream it is very refreshing.
3/4 cup plain flour
1/4 cup self raising flour
1/2 teaspoon bicarb soda
1 teaspoon each of ground ginger and mixed spice
1/4 cup packed brown sugar
65 gm butter
1/2 cup golden syrup
1 egg lightly beaten
1/2 cup milk
zest of one lime
300 ml cream
In a saucepan heat the butter and golden syrup until the butter is melted.
In the bowl of your mixer combined flours, spices, bicarb and sugar.
In a measuring jug beat together egg and milk. Beat on low all the wet ingredients into the dry ingredients. Scrape the sides of the mixing bowl down to ensure everything is mixed together.
Pour batter into a lined slice tray. Bake for 10 minutes in a 180C pre heated oven.
Remove from the oven and straight away sprinkle with caster sugar. Turn the cake onto a clean Tea towel.
While still hot you need to roll up the cake, this ensures it doesn't just fall apart once filled and rolled.
Flip the end of the tea towel over the cake and length ways roll up tightly with the tea towel between the layers, set aside and allow to cool until cold.
When ready whip your cream and zest together along with 1 tablespoon of caster sugar, until whipped.
Unroll the cake, it's ok for a couple of breaks.
Generously fill the cake with the cream.
Roll the cake with the aid of the Tea Towel.
Serve on your best serving plate!