stem-ginger-honey-roulade

Stem Ginger and Honey Roulade .. or Sponge cake

Name: Stem Ginger and Honey Roulade
Prep time: 40 min
Cook time: 15 min
Ingredients: Butter (to grease); FOR THE SPONGE; 100 g runny honey; 50 g unsalted butter (chopped); 50 g caster sugar; 4 medium eggs; 125 g self-raising flour/ plain flour and 2 tsp. baking powder; 1/2 tsp. bicarbonate of soda; icing sugar (to dust); FOR THE FILLING; 250 g mascarpone cheese – I did use greek yoghurt instead and I drained it in muslin cloth to get as much liquid out; 125 ml double cream; 3 stem ginger balls (finely chopped, plus 2tbsp ginger syrup for drizzling); zest of 1 lemon

By blasta_delightsPublished On: 16 July 20240 Comments

So awhile ago I went looking for some some stem ginger recipes. Always love a light dessert with a balance of goodness, that goodness is usual just me having a happy dance. I liked making it and I am sure I will perfect my rolling techniques. So found this on one on Good Housekeeping, I did make some edits from this recipe but either methods are great.

So the tips I was given for perfect rolling, meaning no cracks, was –

When the sponge comes out of the oven, roll it from there and let it cool rolled up. A rolling pin or a round bottle that is empty can be used.
Also, leave a damp clothe over the sponge while it cools

Stem Ginger and Honey Roulade

Another ginger inspired recipe, this summer time roulade of ginger and honey is perfectly light.

Yield: 3litre. This can vary depending on size of watermelon. Once you have blended the ingredients, I'd adjust the agua fresca with water to your preferred consistncy/thickness.

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Prep Time 40

Cook Time 15

Equipment

Electric whisk
Saucepan
Pallet knife

Ingredients

Butter to grease
FOR THE SPONGE
100 g runny honey
50 g unsalted butter chopped
50 g caster sugar
4 medium eggs
125 g self-raising flour/ plain flour and 2 tsp. baking powder
1/2 tsp. bicarbonate of soda
icing sugar to dust
FOR THE FILLING
250 g mascarpone cheese – I did use greek yoghurt instead and I drained it in muslin cloth to get as much liquid out
125 ml double cream
3 stem ginger balls finely chopped, plus 2tbsp ginger syrup for drizzling
zest of 1 lemon

Instructions

For the sponge, in small pan gently heat the honey until simmering. Bubble gently for 5min, stirring occasionally, until a darker shade of amber. Remove from heat and stir in the butter until melted. Set aside to cool for 10min.
In a freestanding mixer, or using a handheld electric whisk and a large bowl, beat the eggs and caster sugar until thick and moussey, about 5min. Add the cooled honey mixture and fold in using a large metal spoon. Sift in the flour and bicarbonate of soda, and fold in, trying to keep in as much air as possible.
Scrape mixture into the lined tin and gently smooth to level with pallet knife. Bake for 15min, or until deep golden and set. Set aside to cool completely. Check tip for rolling above.
For the filling, I decided to use greek yoghurt instead of in a large bowl whisk the mascarpone, double cream and stem ginger syrup until thickened to a spreadable consistency. Whisk in the chopped stem ginger.
Lightly dust a large sheet of baking parchment with icing sugar. Invert the cooled sponge on to it, remove the tin and peel off the lining parchment.
Spread over the filling, then (with the help of the base parchment) roll up tightly from a short edge. Transfer to a serving plate or board and lightly dust with icing sugar, if needed. Drizzle with a little extra ginger syrup, if you like, and serve.
Lightly cover and chill for up to 2 days

Notes

If you’re tray is too long don’t worry. As this happened to me. I let the sponge mixture spread, you could scrunch up some tin foil and place under the parchment paper to stop the mixure from spread further. When I was rolling, I started from the thinnest end, so you don’t see that part really.

Keyword ginger sponge, roulade