Fig Roll with gooseberry jam and cream

Fig Roll with gooseberry jam and cream



Shopping List:

140 gr soft dried figs, chopped
1 medium very ripe banana
3 large eggs, seperated
225 gr soft brown sugar divided
120 gr wholemeal flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
freshly grated nutmeg ( good pinch)
4 tablespoons golden caster sugar

Filling:

300 ml double cream
4 tablespoons icing sugar ( sifted)
about 250-300 gr jam or conserve
Gooseberry or even Fig if you can get it.

* Cover the figs with boiling water in a bowl and set aside, so they can soften for about 30 minutes. Drain them and mashed it together with the banana.

* Preheat your oven to 190C. Grease, spray and line your swiss roll tin (traybake tin) (34x24 cm)

* Seperate the eggs, collecting the whites in a large bowl, do not throw the yolks away! Beat with your electric whisk until stiff peaks form @ the end of your whisk. Add half of the sugar and whisk it until it is thick and shiny.

* In another mixing bowl you can beat the yolks with the remaing sugar until nice and pale. Whisk in the fig mixture. Now you fold this mixture into the egg white mixture. Do NOT beat it in. Until well combined. Mix the flour, bicarbonate of soda, spices and a pinch of salt. Dust this over the wet mixture and gently! fold it in again until well combined. Spread the mixture in the tin. Bake for 12-15 minutes or until springy to the touch.

* Meanwhile lay a sheet of baking paper/parchment on your work surface and scatter the sugar over it. Flip the cake onto it and peel off the baking paper from the bottom of the cake. Now roll up from the shortest side with the paper into a swiss roll. Lift it up unto your wire rack and let it cool completely.

* Unroll the cake gently. Whisk your cream and icing together to nice soft peaks. Spread the jam over the cake, followed by the cream. Roll it up again. Slice to serve.

                                                             "Enjoy"