Instructions: Cream butter and golden syrup with an electric mixer until light and fluffy. Sti in sifted flours and spices, then eggs and combined soda and water. Pour mixture into greased and lined 25cm X 30cm Swiss roll tin and bake in a moderate oven (350F) for 15 minutes.

Lay greaseproof paper out on bench and sprinkle with coconut; remove cake from oven and turn out onto paper and roll up loosely from long side. Leave a few minutes, unroll, and cool to room temperature. Spread with filling and reroll carefully.

Filling:
Beat cream and syrup until stiff. Fold in chopped glace ginger.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.