This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to moderate, 180°C. Lightly grease and line a 25 x 30cm Swiss roll pan.
2.In a large bowl, using an electric mixer, beat eggs until frothy. Gradually add caster sugar, beating until mixture is thick and pale, and holds its shape – about 10 minutes.
3.Combine sifted self-raising flour and ground ginger, then fold lightly into egg mixture, followed by boiling water. Pour mixture evenly into pan. Bake for 10-12 minutes until sponge springs back when touched lightly.
4.Place a piece of baking paper large enough to fit sponge on a bench. Sprinkle with caster sugar. Turn cake onto paper, trim edges, brush with whisky and quickly roll up. Cool.
Caramel cream filling
5.In a bowl, stir mascarpone until smooth. Fold caramel Top’n’ Fill through (don’t over-stir). Unroll cake. Spread caramel cream mixture over the top and sprinkle with hazelnuts. Re-roll. Serve dusted with icing sugar and sprinkled with extra chopped hazelnuts.
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