Ginger Swiss Rolls


4 eggs

100g castor sugar (50g + 50g)

60ml milk

2 tbsp oil

1 tsp vanilla

1 tsp MA’s Ginger Powder

100g flour

1 tsp baking powder

For the filling

250ml whipping cream

6 tbsp icing sugar

1 tsp vanilla extract

½ tsp MA’s Cinnamon Powder



  1. Prepare a 10 X 15 inch baking tray with greased baking paper.
  2. Preheat the oven to 190C
  3. In 2 bowls, separate the eggs and put the egg whites in 1 bowl and the egg yolks in the other. Make sure the eggs are at room temperature.
  4. Whisk the eggs until whilst gradually adding half the sugar. Beat until stiff peaks.
  5. Add the other half of the sugar to the egg yolk bowl.
  6. Add the oil, milk, vanilla and mix well.
  7. Sift in the flour, baking powder and ginger. Combine well.
  8. Gradually fold in the egg whites until the mixture is smooth.
  9. Make sure to be gentle so the mixture is nice and airy, over mixing will lead to a heavy sponge.
  10. Place the mixture in the tray and back for around 14-15 minutes until the sponge springs back to shape when gently pressed and when a tooth pick is inserted it comes out clean.
  11. Once cooked, leave for 5-10 minutes until it has slightly cooled and then place a clean towel over the top surface of the sponge & gently roll.
  12. Leave to completely cool. Whilst it is cooling whip the cream and add the cinnamon, sugar & vanilla.
  13. Unroll the sponge, layer the cream and then roll and wrap firmly and refrigerate for 1-2hrs before cutting and serving.