Chocolate and Ginger Roulade


Prep time: 20-25 mins
Cook time: 13-15 mins
Serves: 8-10 people


For the sponge:
  • 4 large eggs
  • 120 g castor sugar
  • 1/2 tsp vanilla extract
  • 25 ml flavorless oil (any vegetable oil should work)
  • 2 tbsp Sprig Ginger Marmalade
  • 60 g all purpose flour
  • 1/2 tsp salt
  • 30 g cocoa powder
  • 1 tsp instant coffee
  • 1 tsp baking powder
  • Extra cocoa powder and icing sugar for sprinkling
For the filling:
  • 150 g Cream Cheese (softened at room temperature)
  • 70-100 g icing sugar (sifted)
  • 1-2 tbsp Sprig Montane Ginger Marmalade


  • Grease and line (with parchment) a 12Χ14 inch baking tray, preheat your oven to 180°C. Microwave the required amount of Sprig Montane Ginger Marmalade till it’s loosened up a bit and keep aside.
  • Sift the flour, salt, coffee, baking powder and cocoa in a bowl and keep aside.
  • In a clean large bowl, add the eggs, sugar and vanilla and whisk using a hand held blender or standing mixer until the mixture is fluffy and the colour becomes a pale yellow.
  • Add the oil slowly and then add the marmalade and blend well.
  • Slowly add in the dry ingredients and mix until incorporated. Pour the mixture into the baking tray and bake for about 13-15 minutes, check after 13 and remove once a toothpick inserted in the middle comes out clean.
  • ROLLING THE CAKE: Once you take the cake out of the oven, let it sit for about 5 minutes, run a sharp knife through the edges just to release any bits of the cake that is stuck to the pan.
  • Take a large sheet of parchment paper and sift enough cocoa powder and sugar to make a thin layer on the parchment (to prevent the cake from sticking) then when the cake is still warm, release it on to this parchment paper.
  • Put another sheet of parchment paper on top of this cake and very gently roll the cake with the second sheet of parchment still inside. Keep it aside and let it cool down.
  • As the cake cools, in a separate bowl take your room temperature cream cheese and whisk using a hand blender till you see no lumps, then add sugar and marmalade and blend till fully incorporated.
  • Once the cake cools down, gently unroll it, remove the parchment that was inside and spread the filling evenly. Roll the cake again and carefully place it in the refrigerator for at least one hour before serving.
  • When you serve, sprinkle some more cocoa powder and icing sugar, cut a slice and resist the urge to eat the entire thing in one go.

Ginger Marmalade, 270g


Chocolate and Coffee Spread, 290g


Classic Salted Caramel, 290g


Banoffee, 290g