- Preparation time:
- 15 mins
- Cooking time:
- 12-15 mins
Preheat the oven to 170°C (fan)
In a mixing bowl, whisk together the eggs and sugar until thick and pale in colour. Sieve in the flour and cinnamon and carefully fold in with a spoon/spatula – this is done by going around the edge of your bowl before ‘cutting’ through the centre using the spoon’s side, and keeps as much air in the mix as possible. Then gently add the grated carrot and orange zest
Spoon the batter into a lined tray, spread out evenly and bake for 12-15 minutes until lightly golden and springy in the centre
Remove from the oven, allow to cool for a few minutes, remove from the tray, leaving the parchment on, then roll the sponge up (short end to short end) and leave to cool completely. (Parchment should be on the outside)
Make the filling by combining the butter, cream cheese and icing sugar until smooth
Unroll the sponge and evenly spread the filling then before rolling it back up, peeling off the parchment paper as you go
Trim the ends, place the swiss roll on a serving plate, dust with icing sugar and serve
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