Jamaican Ginger Roulade

Fed up of dealing with a cracked roulade? Look no further, this recipe is a foolproof way of producing a textbook tight roll with no cracks in sight! It’s fantastic alternative to the divine chocolate roulade. Packed with gorgeous stem ginger and served with a rum caramel sauce it’s perfect for a Sunday afternoon with a strong brew.

  1. Preheat your oven to 190C (170C fan) and line a 20 x 30 cm swiss roll tin with baking parchment (or greaseproof paper lightly greased with butter)
  2. In a large bowl whisk up the eggs and sugar on a high speed for 5 minutes. The mixture will become very light, fluffy and leave a trail for 5-6 seconds when the beaters are lifted up.
  3. In a microwave or in a small pan, melt together; the butter, black treacle and golden syrup.
  4. Sift in all the dry ingredients into the egg mixture and pour in the melted syrup and butter. Gently fold everything together with a spatula and pour into the prepared tin.
  5. Bake in the oven for 14-15 minutes, it should be springy to the touch when it is done.
  6. When cooked, leave the cake to cool for 1 minute then tip it onto a large sheet of greaseproof paper with plenty of icing sugar dusted over it. Peel off the baking parchment from the cake.
  7. Score the cake a few mm into the cake (don’t cut all the way through) using a knife 1cm in, all the way down one of the long sides. Starting from this side roll the cake up tightly with the greaseproof paper. Leave to cool.
  8. Meanwhile make the rum caramel. Place the sugar and water in a pan on a very low heat until fully dissolved. Turn the heat up to high and allow to the syrup to boil rapidly. Do not stir the syrup or swirl the pan.
  9. When the syrup becomes a deep terracotta colour very carefully pour the cream into the pan. Turn the pan off. It will fizz and bubble a lot initially. Stir the mixture and tip into a bowl to cool down. Add a tablespoon of rum at a time, to your desired taste.
  10. To make the filling for the roulade; finely chop the stem ginger and add all the ingredients into a bowl. Whisk all together until the cream is just holding its own weight.
  11. When the roulade is completely cool unroll it and spread the ginger cream mixture all over. Then roll it up again but this time without the greaseproof inside. Trim the edges off with a serrated knife and place on a serving plate.
  12. Slice up the roulade when ready to eat with a serrated knife. Serve up with a little of the rum

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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